Make this Mexican restaurant-style dessert at home! Drizzle hot fudge or caramel on top of this crunchy, creamy frozen treat.
—RONDA WEIRICH PLAINS, KS
PREP: 20 MIN. + FREEZING • MAKES: 2 SERVINGS
1 cup vanilla ice cream
1/4 cup heavy whipping cream, divided
1/4 teaspoon vanilla extract, divided
3/4 cup crushed frosted cornflakes
1/4 teaspoon ground cinnamon
Oil for deep-fat frying
Whipped cream
1. Using a 1/2-cup ice cream scoop, form two balls of ice cream. Cover and freeze for 1 hour or until firm. In a small bowl, whisk 2 tablespoons cream and 1/8 teaspoon vanilla. In a shallow bowl, combine cornflakes and cinnamon. Dip ice cream balls into the cream mixture, then roll in the cornflakes. Set aside the remaining cornflakes. Cover the ice cream balls and freeze for 1 hour or until firm.
2. In a small bowl, whisk together the remaining cream and vanilla. Dip ice cream balls into cream mixture, then roll in the remaining cereal mixture. Cover and freeze for 1 hour or until firm.
3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry each ice cream ball for 12-15 seconds or until golden. Drain on paper towels. Serve immediately with whipped cream.
NUTRITION FACTS 1 ice cream ball equals 323 cal., 22 g fat (12 g sat. fat), 70 mg chol., 138 mg sodium, 31 g carb. (18 g sugars, 1 g fiber), 3 g pro.