Perfect for a Cinco de Mayo celebration!
1/2 qt. vanilla ice cream, softened slightly
2-1/2 C. corn flakes cereal, crushed
1 Tbsp. butter, melted
2 Tbsp. sugar
1 tsp. cinnamon
Scoop ice cream into eight separate piles. Form piles into balls using rubber gloves. Place ice cream balls on a cookie sheet lined with wax paper and freeze for about an hour.
Preheat oven to 350 degrees. Mix remaining ingredients and spread on a cookie sheet. Bake until crisp and golden, about 5-10 minutes. Let mixture cool.
Roll ice cream balls in the corn flakes mixture and then place back in the freezer for two more hours.
To serve, drizzle ice cream balls with honey or any ice cream topping, such as chocolate, caramel, or butterscotch syrup. Top with whipped cream and a maraschino cherry.
Variation: Substitute any kind of cereal for the corn flakes, such as Special K Cinnamon Pecan cereal.
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