FRIED ICE CREAM
1 qt vanilla ice cream
2 ½ cups corn chex, crushed
1 T butter, melted
2 T sugar
1 t ground cinnamon
Line a baking sheet with waxed paper. Scoop 8 ice cream balls, each about 2 ½ inches in diameter. Place on the baking sheet in freezer for 1 hour. Preheat oven to 350*.
Coat another large baking sheet with nonstick cooking spray. Combine the remaining ingredients in a bowl, mix well, and spread on baking sheet. Bake 5-7 minutes, or until lightly browned. Remove to a shallow dish and let cool.
Roll the ice cream balls in the mix and freeze 2 to 3 hours.
Serve as is, topped with honey, whipped cream, or however desired.
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