Mexican Ice Cream Balls
- COOK TIME
- 5 Min
- READY IN
- 5 Min
What You'll Need:
- 1 quart vanilla ice cream
- 2 1/2
cups frosted corn flakes cereal, coarsely crushed
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
What To Do:
- Line a rimmed baking sheet with wax paper. With a large spoon or an ice cream scoop, form eight ice cream balls, each about 2-1/2 inches in diameter. Place on baking sheet then place in freezer for about 1 hour. Preheat oven to 350 degrees F.
- Meanwhile, coat another rimmed baking sheet with cooking spray. In a medium bowl, combine remaining ingredients except the honey; mix well and spread on baking sheet. Bake 5 to 7 minutes, or until lightly browned and crisp. Remove to a shallow dish and allow to cool completely.
- Line another rimmed baking sheet with wax paper. Remove ice cream balls from freezer and roll in cereal mixture, coating on all sides. Place on baking sheet and freeze 2 to 3 hours, or until ice cream is firm. Drizzle with honey before serving.
- For an extra special touch, serve the ice cream balls in sundae glasses, each topped with caramel sauce, whipped cream, and a cherry.
- To make these lighter, reduced-fat ice cream or frozen yogurt will work just as well and, the way the coating is done, it'll still taste like it's been deep fried. Mmm mmm!
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