Fried Ice Cream

1/4 cup heavy whipping cream, divided
1 cup vanilla ice cream
1/4 tsp. vanilla, divided
3/4 cup crushed frosted cornflakes
1/4 tsp. ground cinnamon
Oil for deep-fat frying
Whipped topping

Using a 1/2 cup ice cream scoop, form two scoops of ice cream.
Cover and freeze for 1 hour or until firm. In a small bowl, whisk
2 tbsp. cream and 1/8 tsp. vanilla.

In a shallow bowl, combine cornflakes and cinnamon.
Dip scoops into cream mixture; roll in cornflake mixture.
Cover and freeze for 1 hour or until firm.

In a small bowl, whisk together the remaining cream and vanilla.
Dip scoops into cream mixture; roll in remaining cornflake mixture.
Cover and freeze for 1 hour or until firm.

In electric skillet or deep-fat fryer, heat oil to 375. Fry each ice cream
ball for 12-15 seconds or until golden. Drain on paper towels. Serve
immediately with whipped topping.

Makes 2 servings. Easy to double or triple.