½ gallon French vanilla ice cream
3 c crushed cornflakes
4 t cinnamon
Oil for frying
Honey and whipped topping
Place nine 3 inch scoops of ice cream on baking sheet. Freeze for 1 hour or until firm.
Combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet. Freeze over night. Wrap each scoop in plastic wrap and place in freezer bag. Can be frozen up to 2 months.
Heat oil, unwrap ice cream, fry one scoop at a time 8-10 seconds. Place in chilled bowls. Drizzle with toppings. Makes 9 servings
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