Mexican Fried Ice Cream

By Bean4bella

Ingredients

• 1/2 gallon French vanilla ice cream, softened
• 3 cups crushed cornflakes
• 4 teaspoons ground cinnamon
• Oil for deep-fat frying
• Honey and whipped topping, optional

Details

Servings 9

Preparation

Step 1

Place 9 3-in. 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 in plastic wrap and place in a freezer bag. May be frozen for up to 2 months.
In an electric skillet or deep-fat fryer, heat oil to 375°. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls. Drizzle with honey and garnish with whipped topping if desired.