Recipe
Dessert
Mexican Un-Fried Ice Cream
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hy-Vee Honey Graham Crunch cereal | ||
| 1 tbsp. Hy-Vee butter, melted | ||
| 2 c. Hy-Vee New York vanilla ice cream, divided | ||
| 2 tbsp. Hy-Vee honey | ||
| 1 tbsp. packed Hy-Vee brown sugar | ||
| ¼ tsp. Hy-Vee cinnamon |
Directions
- In reclosable freezer bag, crush cereal. Add melted butter to cereal and gently toss to coat cereal.
- Scoop ice cream into 6 round balls, about 1/3 cup each. Place 1 ice cream ball into cereal mixture and roll to coat surface. Repeat with remaining ice cream balls, one at a time. Freeze coated balls at least 30 minutes.
- Meanwhile, combine honey, brown sugar and cinnamon. Microwave 15 seconds or until smooth.
- Drizzle honey mixture over coated ice cream balls and serve.
Nutrition facts
Servings
190 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 20mg
- Sodium: 160mg
- Total Carbohydrates: 33g
- Protein: 2g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 4%
0%
Iron 15%
0%
Calcium 20%
Recipe Source:
Hy-Vee Honey Graham Crunch cereal box.