Mexican

Mexican "Fried" Ice Cream Loaf is for Dessert.

Mexican "Fried" Ice Cream Loaf takes 15 minutes to prepare.

Mexican "Fried" Ice Cream Loaf takes 360 minutes to cook.

Mexican "Fried" Ice Cream Loaf makes 8 servings.

The ingredients for Mexican "Fried" Ice Cream Loaf are:

4 cups cornflakes crushed to yield 1-1/2 cups*
2 teaspoon ground cinnamon*
4 tablespoon honey
1.75 quart Low Fat Vanilla Ice Cream, slightly softened

*May substitute Stacy's Cinnamon Sugar Pita Chips for cornflakes and cinnamon

Here is how you make Mexican "Fried" Ice Cream Loaf:

Line inside of 8-by-4-inch loaf pan with aluminum foil or plastic wrap; crisscross. Leave an overhang on sides to be able to cover top when done. If using plastic wrap, sprinkle water inside pan first to enable plastic to stick.In a small bowl combine crushed cornflakes and cinnamon. Sprinkle half the cornflake mixture in bottom of pan. Drizzle with 2 tablespoons of honey; easiest to squeeze honey evenly over mixture right from jar, just eyeball 2 tablespoons.Carefully top the cornflake mixture and honey with half of the softened ice cream. Spread gently and flatten, being careful not to disturb the bottom layer. Repeat with remaining cornflake mixture, honey and ice cream.Fold overhang over ice cream and freeze until firm, 6 hours or up to 4 days. To serve, unfold overhang, invert pan onto plate and peel off foil or plastic. Top with more crushed cornflakes if desired. Slice and serve immediately.Number of Servings: 8Recipe submitted by SparkPeople user ELIZKELLY.

The nutritional information for Mexican "Fried" Ice Cream Loaf is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 244.5

• Total Fat: 5.1 g
• Cholesterol: 16.2 mg
• Sodium: 200.0 mg
• Total Carbs: 47.5 g
• Dietary Fiber: 0.7 g
• Protein: 5.4 g

Mexican "Fried" Ice Cream Loaf is Mexican cuisine.