Mexican Fried Ice Cream

1. 1

   Place nine 3-in. scoops of ice cream on a

2. 2

   . Freeze for 1 hour or until firm.

3. 3

   In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on

4. 4

   ; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to a freezer bag. May be frozen for up to 2 months.

5. 5

   In an electric skillet or deep-fat fryer, heat oil to 375u00b0. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.