1/2 gallon french vanilla ice cream-softened
4 tsp. cinnamon
3 cups crushed cornflakes
oil for deep-fat frying
honey and whipped topping
Scoop ice cream into nine 3 inch scoops. Dust with cinnamon and roll in cornflakes. Place on a baking sheet and freeze overnight. Wrap each scoop in plastic wrap and place in freezer bag. (may be frozen up to 3 months)
To fry ice cream:
In an electric skillet or deep fat fryer, heat oil to 375 degrees. Unwrap ice cream; fry one scoop at a time for 8-10 seconds. Place in chilled bowls, drizzle with honey and garnish with whipped topping.
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