Roll ice cream balls in crumb mixture	Fried ice cream with fudge sauce

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Fried Ice Cream

Source: Ann Gallardo

Yield: 9 servings

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Ingredients

• 1/2 gallon French vanilla ice cream, softened

• 3 cups crushed cornflakes

• 4 tsp ground cinnamon

• Oil for deep frying

• Honey

• Whipped topping

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Preparation

Place nine 3-inch scoops of ice cream on a baking sheet. Freeze for 1 hour or until firm.

In a shallow bowl, combine cornflake crumbs and cinnamon. Roll ice cream balls in crumb mixture. Place on baking sheet; freeze overnight. Wrap each scoop separately in plastic wrap; transfer to freezer bag. May be frozen for up to two months.

In an electric skillet or deep fryer, heat oil to 375 degrees. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls; serve immediately. Top with honey and whipped cream.