Desserts, Food

No-Fry Mexican Ice Cream Pie – Recipe!

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No-Fry Mexican Ice Cream Pie is my take on Fried Ice Cream from your favorite Mexican restaurant. I remember the first time I tried fried ice cream, I thought, “no way can ice cream be fried?!” The crunchy crust on the outside surrounds a ball of frozen vanilla ice cream and is usually topped with cinnamon and some chocolate syrup – a miracle or just good science? Well, mine’s even tastier than the original and it doesn’t require any frying.

To make the crust, I use traditional cornflakes, along with almonds for a spectacular crunch.  Haagen Dazs Vanilla Ice Cream fills the center of the pie, which I think is still some of the best on the market, no stabilizers or additives.  More crispy crunchy cereal mix on the top and a nice drizzle of chocolate.

This pie will hold in the freezer a few days if wrapped in plastic.  Just remove the pie 10 minutes before serving to make slicing super easy.  This is a great dessert for birthdays, fiestas of any kind, or just on a warm weekend when life is better with ice cream.

Ingredients

6 tablespoons butter

3/4 cup Ibarra chocolate or other sweetened Mexican chocolate – divided

3 tablespoons granulated sugar

1 cup blanched sliced almonds

3 cups cornflakes

1 quart vanilla ice cream, I prefer Haagen Dazs

3 tablespoons heavy cream

1/2 teaspoon cinnamon

(Serves 6)

To Prepare:

1. Remove ice cream from freezer, while making crust.  In a saute pan, add the butter and 1/4 cup chocolate and place over medium heat.  Heat until melted and stir to combine.  Remove from heat and pour in almonds and cornflakes, stir.  Pour half the cornflakes mixture into a pie or tart pan.

2.  Spoon ice cream into a stand mixer or large bowl and mix on low until smooth – like soft serve. Carefully spoon ice cream on top of crust and smooth out on top.  Sprinkle the remaining crust on top, leaving a 1-inch border around the edges.

3.  Add 1/2 cup chocolate to a microwave safe bowl, heat on high for 45 seconds.  Remove bowl and stir in heavy cream and cinnamon.  Heat again for 30 seconds, stir until smooth.  Using whisk, drizzle chocolate over the top of pie.  Place in the freezer until ready to serve.  Enjoy!

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