Ingredients
½galFrench Vanilla ice cream,softened
3cupcornflakes,crushed
4tspground cinnamon
oil,for deep-fat frying
honey,optional
whipped topping,optional
Preparation
Place nine 3-inch scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm.
In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture.
Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months.
In an electric skillet or deep-fat fryer, heat oil to 375 degrees F. Unwrap ice cream; fry one scoop at a time for 8 to 10 seconds.
Place in chilled bowls; serve immediately. Top with honey and whipped topping if desired.
