Not-Fried Ice Cream

This delicious treat is a perfect summer dessert, especially after mexican meals! We're taking them to share at our neighborhood dinner tomorrow night. A healthier alternative to the original!

Not-Fried Ice Cream

Ingredients:
-1/2 gal. vanilla ice cream
-1 box of cornflakes, crumbled in food processor
-cinnamon to taste (we like a lot!)
-1 stick of butter, melted

1. Use an ice cream scoop to make 16-24 balls of ice cream (prepare yourself, your hands will hurt a bit during this part, it's SO cold!!). Place the balls on a cookie sheet and then in the freezer to harden.

2. Meanwhile, in a large bowl, mix cornflakes, butter, and cinnamon. Spread on a baking sheet and bake at 350 for 8-10 minutes, or until crisp.

3. Once cereal mixture is COMPLETELY cool, roll your ice cream balls in the mixture, pressing down so the mixture will stick to the ice cream. Once rolled, place your ice cream balls back in the freezer for at least 1 hour to harden (the longer the better, I like to let mine set overnight).

4. Serve with a spoon! Ole!