Creamy, cinnamon vanilla ice cream topped with crispy, sweet corn flakes! The perfect desert to go with a Mexican food dinner. Always a crowd pleaser.
Take the vanilla ice cream out of the freezer and let it sit at room temperature for 30 minutes to soften.
Place the corn flakes in a ziplock bag and crush with a rolling pin. Then measure out the 3 cups of crushed corn flakes (so crush first, then measure).
Melt the butter in a medium skillet over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry the mixture for 5 minutes, stirring constantly. Fry till golden brown but careful not to burn it. Remove from the heat.
Spread 1/3 of the corn flake mixture into a 9x13" pan and set aside to cool.
In a large bowl, mix together the ice cream, cool whip and cinnamon till smooth.
Spread the ice cream mixture over the cooled corn flake mixture till smooth.
Top with remaining corn flakes, cover tightly with plastic wrap and freeze for 5 hours or overnight.
Let soften for a few minutes, then cut into squares. Drizzle with chocolate & caramel syrup and top with whipped cream.
Source: adapted from Life in the Lofthouse