- Difficulty: Easy
- Servings: 4
- Nutritional Information Per Serving (1 of 4 servings): Calories 980, Total Fat 48 g, Saturated Fat 26 g, Carbohydrates 137 g, Dietary Fiber 4 g, Sugar 109 g, Protein 11 g, Cholesterol 129 mg, Sodium 609 mg
- Total Time: 1 hour 40 minutes (includes freezing time)
- Active Preparation Time: 20 minutes
Indulge in the magic of Maria's famous Mexican spotafter devouring steak, queso fundido, and guac-loaded chips, this honey-drenched, crunchy-creamy delight always steals the show. Effortless to make, it's your irresistible ticket to a meal-ending wow. Dive into this crowd-pleasing twist and wow your guests tonight!
Vanilla Honey Syrup:
- 1 cup honey
- 1 teaspoon vanilla bean paste
"Fried" Ice Cream:
- 1 quart good-quality vanilla ice cream, softened
- 4 cups cornflakes
- 1/2 cup slivered almonds
- 2 tablespoons brown sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon kosher salt
- 1 stick (8 tablespoons) unsalted butter
- 1/4 teaspoon almond extract
- Whipped cream, cinnamon sugar, and maraschino cherries for garnish
Special Equipment:
- Food processor
Instructions:
- To craft the vanilla honey syrup, mix honey and vanilla bean paste in a microwave-safe glass measuring cup. Zap for about 30 seconds until runny and fragrant.
- For the "fried" ice cream, scoop 1 1/2 cups softened ice cream onto plastic wrap. Mold into a ball with a flat bottom, wrap tight, and chill on a parchment-lined sheet. Repeat for four balls; freeze 1 hour to set.
- In a food processor, pulse cornflakes, almonds, brown sugar, cinnamon, and salt 5-8 times for a textured crumb mix.
- Melt butter in a skillet over medium-low. Saut cornflake blend 5 minutes until toasty. Off heat, stir in almond extract. Spread on a sheet to cool fully, about 20 minutes.
- Unwrap ice cream balls and roll firmly in cooled crumbs to coat.
- Nestle each into a sundae glass. Lavishly drizzle warm vanilla honey syrup over and around. Crown with whipped cream, cinnamon sugar, and a vibrant maraschino cherry for pure bliss!
