Crispy, buttery, decadent—these three words only just begin to describe this wonderful dessert. Seriously, the crunchy crust adds a whole new level to ice cream that you didn’t even know you needed. You’ll toast panko (Japanese-style breadcrumbs) in butter, before tossing them with salty, cinnamon, and sugar. All that’s left to do is roll scoops of ice cream in the crumbs and drizzle with honey. Not only is this take on Mexican fried ice cream lighter than the classic version, it’s way easier to make, too.
Headnote by Lindsay Maitland Hunt
How to Make It
Melt butter in a small skillet over medium. Add panko; cook, stirring constantly, until panko is golden brown, about 3 minutes. Remove from heat; stir in sugar, salt, and cinnamon. Let cool completely, about 20 minutes.
Roll 8 scoops of ice cream in panko mixture and place on a serving platter.
Drizzle ice cream with honey. Dust with cinnamon, if desired. Serve immediately.