Ingredients

Serves: 6-8
Prep Time: 15 minutes
Cook Time: 2-3 minutes
• 1 quart vanilla ice cream
• 6 cups corn flakes cereal or cinnamon toast crunch cereal
• 1/2 cup (1 stick) unsalted butter
• 2 teaspoons ground cinnamon
Toppings, optional
• Whip cream or whipped topping, thawed
• Hot fudge or chocolate topping
• Maraschino cherries

Instructions

1. Set ice cream out to soften about 30 minutes
2. Line a baking sheet, that will fit in freezer, with parchment paper
3. Add corn flakes to a large resealable bag to crush or use a food processor
4. Use a rolling pin to crush cereal into fine crumbs
5. Add crumbs and cinnamon to medium bowl and stir to combine
6. Melt butter in large skillet over medium heat
7. Stir in crushed cereal and cinnamon and cook until golden brown and fragrant about 2-3 minutes. Watch closely so the mixture doesn’t burn
8. Remove from heat and add to large bowl, allow to cool
9. Scoop ice cream with a scoop, form into balls with your hands and place on prepared baking sheet
10. Roll ice cream balls in cereal mixture, press into ice cream slightly and return to baking sheet
11. Return to freezer until ready to fry.
12. In deep fryer or large, heavy saucepan, heat oil to 375F
13. Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.
14. To serve, add whip cream, chocolate, and cherry, if desired
15. ENJOY!