Cinco de Mayo is just around the corner and I have a fun and easy dessert that the whole family can help make.
Even though I am calling it Cinnamon Toast Crunch “Fried” Ice Cream
, there is no frying involved and it has all of the flavors of the traditional dessert. I was inspired by a traditional recipe found on Tater Tots and Jello
The more traditional version of this dessert uses corn flakes and cinnamon, but when you use Cinnamon Toast Crunch everything you need is already there. You can get the flavor and the crunch without having the mess of deep frying.
Instead of topping with the traditional honey, I went with a sauce using caramel sauce and Rumchata (which is a cream rum liqueur). Of course, if you are making this for the kiddos, stick with the honey. Either way your family or guest will be saying OLE! to this fun and festive dessert.
To make the dessert:
Form ice cream into balls using a scoop. Do the best you can to get it into a ball shape. Make 6 balls. Place in freezer and let set up for 30 minutes.
Place the Cinnamon Toast Crunch into a plastic bag and seal it. Using a rolling pin, crush the cereal into fine crumb.
While the ice cream is setting up, heat the caramel sauce and Rumchata in a small saucepan and whisk together. Let cool to room temperature.
Sprinkle the Cinnamon Toast Crunch crumbs onto a large plate. Remove the ice cream balls and roll each one into the crumbs. Place them back into the freezer for 1 to 1-1/2 hours until they set up.
Top with Rumchata-Caramel sauce and whipped cream. If desired, add a cherry on top. Peabody loves ice hockey (she plays!) and all things baking! Check out her great stuff at her blog site Culinary Concoctions by Peabody and her Tablespoon profile.