One of my favorite desserts to order when we go out for Mexican is the fried ice cream. I mean, seriously? How did they come up with this idea for deliciousness anyways??
Let's freeze ice cream super hard, roll it in a cornflake mixture, & then deep fry the thing.
The problem is that I rarely actually have room for dessert when we eat out for Mexican. I mean, after like the 3 baskets of chips and salsa (Gah- they kill me with that!), and then a margarita, and a big plate of enchiladas that I can't even halfway get through at that point... yeah, no room for dessert.
Sure, I could probably make fried ice cream at home, but honestly? I kind of loathe dragging out my deep fryer. It is not my favorite kitchen appliance.
In fact if I am going to be 100% honest here, it is still brand new- Out of the box? Yes. Ever been used? Nope.
So, what is a girl to do when she wants all the yumminess of fried ice cream, but doesn't want to make a deep fried mess at home?
There is always the option of heading to my favorite local Mexican joint just for the dessert and nothing else, right?
Or I could just create a dessert that has all the flavors of a traditional Mexican Fried Ice Cream, but is free of an entire vat of frying oil. ;)
Like these thick and soft Mexican "Fried Ice Cream" Blondies- a moist vanilla blondie layer covered in rich chocolate, and topped with a crunchy cinnamon tossed cornflake layer...
Mexican "Fried Ice Cream" Blondies
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients (12 blondies)
- 1/2 cup unsalted butter, melted
- 1 cup lightly packed light brown sugar
- 1 egg
- 1 1/2 tsp vanilla
- 1/8 tsp salt
- 1 cup flour
- 4 tbsp unsalted butter
- 1/2 cup chocolate chips
- 1 1/2 cups cornflakes
- 2 tbsp butter, melted
- 1/2 tsp cinnamon
- 1 tbsp sugar
Preheat your oven to 350 degrees. Spray a 8x8 inch baking pan with cooking spray and set aside.
In a medium bowl, whisk together the melted butter and brown sugar until smooth. Add in the egg, vanilla, and salt and mix well.
Stir in the flour until well incorporated.
Pour the batter into the prepared baking dish. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
Turn the heat down to 325 on the oven, but do not turn it off.
Let the blondies cool completely on a wire rack. (You can speed this up a bit by placing the pan in the fridge after it has cooled at room temperature for about 15 minutes.)
While the blondies are cooling, prepare the cornflake layer. Line a baking sheet with a silicone baking mat or parchment paper. Toss the cornflakes, 2 tbsp melted butter, cinnamon and sugar in a medium bowl. Spread evenly over the prepared baking sheet. Bake at 325 for about 10 minutes, stirring at least once about halfway through.
Let cool completely.
Now prepare the chocolate layer. Add the 4 tbsp butter and chocolate chips to a microwave safe bowl. Heat in 30 second increments, stirring after each one, until the butter and chocolate chips are melted and smooth.
Immediately spread this layer over the cooled blondie layer. While the chocolate is still tacky, evenly sprinkle the cooled cornflakes over top of it and gently press them in with the back of a wooden spoon or a silicone spatula. Let the chocolate layer harden and set up completely. (Again, you can speed this up by sliding the pan in the fridge.)
Once the chocolate is set, cut into 12 squares. You can store any leftovers tightly wrapped at room temperature or in the fridge (just bring to room temperature for a few minutes before serving).
Basic blondies layer is adapted from THIS ONE from Inspired Taste.
Powered by Recipage
If you are looking for a unique dessert to celebrate Cinco de Mayo with in a few days, then you have found a winner here, folks. :)
These blondies disappeared very quickly in my house.
What is your favorite dessert to order when you go out for Mexican?
If you loved this recipe, you might also like my...