Mexican Ice Cream

Enjoy a cold Mexican treat on a hot summer day. Use Sticky Bucket Maple syrup to spice up some vanilla ice cream.

  • 2 cups vanilla ice cream
  • ½ cup frosted cornflakes, crushed
  • 1/4 cup sugar
  • 1/4 cup maple syrup
  • 1 tsp. ground cinnamon

Place four ½ cup scoops of ice cream on a waxed paper lined baking sheet. Freeze for 1 hour or until firm. In a shallow bowl, combine the cornflake crumbs, sugar and cinnamon. Roll ice cream in crumb mixture to coat. Drizzle each serving with 1 warmed tablespoon maple syrup.

Photo Credit: CC 2.0

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