Mexican Ice Cream Dessert Recipe

Directions

1. Make the Mexican Ice Cream Balls
2. Let the vanilla ice cream soften enough to easily scoop. Use a 2 tbsp. scoop to form 12 balls of vanilla ice cream. Put the balls back in the freezer and freeze for 15 minutes.
3. Crush the frosted flakes with a rolling pin or by hand until they are crumbled. set aside
4. Add the cinnamon and optional pinch of cayenne pepper to the granulated sugar and mix together
5. Remove 3 ice cream balls at a time and roll each ball first in the crushed cereal. You may need to press the cereal into the ball to make the cereal stick to the ball.
6. Then roll in the cinnamon-sugar mixture. Roll a second time in the cereal.
7. When all 3 ice cream balls are coated put them back in the freezer and remove another 3 balls to coat. Once all the balls are coated freeze until you are ready to serve them.
8. Serving the Mexican Ice Cream
9. Whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla and whip until stiff peaks form. Put whipped cream in a pastry bag with a medium star tip.
10. Remove the Mexican ice cream balls from the freezer and place 3 balls on each plate.
11. Drizzle with hot fudge and top with a rosette of whipped cream. Serve immediately.