It’s Tuesday. It’s also Ice Cream Sandwich Day. So work with me for a minute here. We’re all familiar with the Taco Tuesday theme. In our house, we call it Tijuana Tuesday. After all, there is so much more to Mexican Cuisine than Tacos.
Tijuana Tuesday means anything goes – Burritos, Tostadas, Filet Mignon. Go big, go small. Stick to the traditional or give an old favorite a new twist. Some of my favorite Mexican Food are those popular along the coast. Mexican seafood is amazing. Grilled Skirt Steak stuffed with sweet crab meat brings a whole new depth to Surf and Turf.
So I gotta ask, is it really a stretch to say this awesome recipe inspired Taste of Home can’t be called a Tijuana Ice Cream Sandwich? Granted, the ice cream isn’t “sandwiched” between two cookies, but the spirit of a sandwich is there.
Happy Ice Cream Sandwich Day. Enjoy!
Fried Ice Cream Sandwiches
3 cups Cornflakes
3/4 cup Butter
2-1/4 teaspoons Ground Cinnamon
4-1/2 tablespoons Sugar
1-3/4 cups Heavy Cream
1/4 cup Evaporated Milk
1 (14 oz) can Sweetened Condensed Milk
2 teaspoons Vanilla
Grease the bottom of a 9-inch square baking pan. Set aside.
Place cornflakes in a gallon-size resealable bag. Lay out flat. With a rolling pin, crush cornflakes. Set aside.
Cut butter into cubes. In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely.
In the chilled bowl of a stand mixer, beat heavy cream, evaporated milk and a pinch of salt until the mixture begins to thicken. Shake unopened can of condensed milk well. Open can, gradually beat in the milk. Add vanilla and continue to beat until thickened.
Sprinkle half the cornflakes onto bottom of the prepared baking pan. Slowly pour creamy filling over bottom cornflake crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into sandwich bars.
Plate squares on individual dessert plates or shallow dessert bowls. Top with whipped cream, cherries and a drizzle of honey.