Mexican Fried Ice Cream
- 1/2 gallon French vanilla ice cream, softened
- 4 tsp cinnamon
- 3 cups crushed cornflakes
Scoop ice cream into nine 3" scoops. Dust with cinnamon and roll in cornflakes. Place on a baking sheet; freeze overnight. Wrap each scoop in plastic wrap and place in a freezer bag. May be frozen up to 2 months.
In a deep 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 whipped topping.