Fried Ice Cream Balls

Fried Ice Cream Balls

½ cup firmly packed brown sugar
¼ cup butter
2 tsp. cinnamon
3 cups crushed cornflakes
Vanilla or any flavor ice cream

Melt butter, add sugar and cinnamon. Stir until well blended. Stir in cereal, spread on cookie sheet to cool. Crumble and store in air-tight container. Roll ice cream balls into the mixture. Refreeze these until ready. Serve with chocolate, caramel, or strawberry sauce. Top with whipped cream and a cherry. These are like fried ice cream, except without the extra fat. This recipe makes enough to cover about 15 (½-cup) ice cream balls.

Becky's Note: As part of our traditional Mexican Christmas Day dinner, we serve Fried Ice Cream for dessert. These will store in the freezer for several weeks so I often will make a big batch and then pull them out when we need a quick dessert.

Mom's Note: I actually like these made with crisp rice cereal instead of corn flakes. Just substitute one for the other. You can also add finely chopped nuts if you like the additional flavor. Instead of making balls you can also put down a layer of the crumb mixture in a 9 x 13 pan, spread the slightly softened ice cream over the crumbs and sprinkle the rest of the crumbs on top. Put the covered pan in the freezer until needed. Pull out a few minutes before serving, cut into squares and serve as above.