Fried Ice Cream

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 best!)

2 and 1/2 teaspoons cinnamon

1/3 cup clover honey

chocolate sauce or Kahlua Sauce (recipe follows)

caramel sauce

whipped cream

maraschino cherries

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.

Kahlua Sauce

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.