3 cups crushed cornflakes (measure after crushing)
1 stick unsalted butter, melted
3/4 cup sugar
1/2 gallon premium vanilla ice cream (homemade is
2 and 1/2 teaspoons cinnamon
1/3 cup clover honey
chocolate sauce or Kahlua Sauce (recipe follows)
Place the melted butter in a large skillet over
medium heat. Once warm, add the crushed cornflakes
and stir constantly for approximately 5 minutes (or
until golden, toasty and fragrant.)
Remove from heat and add sugar, mixing well. Spread
out on a large baking sheet and allow cornflake
mixture to cool completely.
Press 1/3 of the cornflake mixture into the bottom
of a 9 x 13 glass cake pan.
Place the ice cream in a large bowl on the counter
and allow it to become soft enough to be spreadable.
Add the cinnamon to the ice cream and mix well.
Carefully spread ice cream over the cornflake
mixture in the pan. Sprinkle the rest of the
cornflake mixture over the top and gently press it
down, using your hand. Drizzle the honey evenly over
the top cornflake layer. Cover cake pan and place it
in the freezer for at least 6 hours before cutting
into squares and serving.
To serve: Cut into squares. Place in pretty dessert
bowls (I set my dessert bowls in large, Mexican
margarita glasses!) Drizzle each dessert square with
some chocolate sauce, caramel sauce, a dollop of
whipped cream and a cherry on top.
8 oz semisweet chocolate chopped
2/3 cup brewed strong espresso coffee
2 Tbs honey
4 Tbs butter , cut into chunks
1/2 cup Kahlua liqueur
Place chocolate, coffee and honey in a small pan.
Cook, stirring constantly, over low het until
chocolate melts. Add butter nd stir until
melted, Stir in liqueur until misture is
smooth., Use at once, or if you prefer a
thicker sauce, refrigerate up to 30 minutes.