Mexican Fried Ice Cream

By TrayH

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
Adapted from tasteofhome.com

Preparation

Step 1

* Place nine 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 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°.

* Unwrap ice cream; fry one scoop at a time for 8-10 seconds.

* Place in chilled bowls; serve immediately.

* Top with honey and whipped topping if desired. Yield: 9 servings.