Crispy baked cinnamon shells make a delicious little bowl for a scoop of ice cream. It’s all the flavor of fried ice cream without the frying part!
Happy Cinco de Mayo!!! I love celebrating all things Mexico. I spent many years of my life taking teams down to a tiny town in Sinoloa to partner with a church there in reaching out to their community. I remember those trips, the dear people we met, and the unbelievably delicious food they made, often. Makes me smile!
We never actually had fried ice cream there, but it seems a staple in all American Mexican restaurants. I’ve made these little cinnamon cups before, in my Cinnamon Cheesecake Cups recipe, and I love the re-purposing of wonton wraps as crispy sweet cups for desserts!
Here’s how we made these yummy desserts: (printable recipe)
- 24 wonton wraps
- Cooking spray
- 2 cups finely crushed frosted flakes
- 2 Tablespoons cinnamon
- Vanilla ice cream
- Toppings as desired
- Preheat oven to 350F degrees
- In a small bowl, combine crushed corn flakes and cinnamon.
- Lightly spray the front and back of a wonton wrap and place into corn flake/ cinnamon mixture to coat both sides.
- Place into a whoopie pie pan (you can use a muffin tin instead, but cups will hold a little less ice cream).
- Bake at 350F degrees for 8 minutes (until crispy and golden brown)
- Remove from oven and cool completely.
- Place a scoop of ice cream into each cooled “bowl” , sprinkle with remaining corn flake and cinnamon mixture, add toppings as desired and….ENJOY!!!!!
My thoughts : These are truly delicious. I kept my leftover “bowls” in a zip-top bags for several days without losing that “crunch”, so these are even good to make a little ahead and just pull out with ice cream to serve later. YUM!!! I hope you get a chance to try them! Enjoy!!! ~r
Other fun recipes for Cinco de Mayo: (just click on a photo to see the recipe)