“Fried” Ice Cream

Makes 10-14 scoops/servings

A great make-ahead dessert—can be stored in freezer for 1 month or more

½ gallon thin-mint* ice cream
½ cup brown sugar

2 Tbsp. melted butter

2 1/2 cups corn flakes, crushed

1/2 tsp. ground cinnamon (optional—I usually omit it)

Scoop ice cream into round, packed scoops. Freeze for 1 hour.  Crush corn flakes by putting in a zip lock bag and rolling with a rolling pin.  In a frying pan on medium heat, stir melted butter, brown sugar & cinnamon into crushed corn flakes—toss lightly just to heat through.  Cool corn flake mixture 20 minutes.  Coat by rolling each ice cream ball with cereal mixture. Freeze again.  Store in zipper bags or other airtight container.

When ready to serve, place 1 scoop of “fried” ice cream in a small bowl.   Drizzle with chocolate sauce. Whipped cream and a maraschino cherry optional!

*other flavors of ice cream can be used.  Peppermint stick is good—try your favorite flavor to suit the season.