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Print Friendly Recipe Recipe Information Source: Sheila Lacomba Ingredients Vanilla Ice Cream or your favorite flavor Crushed corn flakes Cinnamon sugar Caramel syrup Whipped cream Preparation Crush the cornflakes and add cinnamon sugar to taste. Roll the ice cream in balls (approx 1 cup (225 ml) of ice cream) and roll into the cornflake mixture to coat. Allow to refreeze very hard on a cookie sheet lined with wax paper. Drop balls into very hot oil for 2-3 seconds. Remove and serve immediately with caramel syrup and whipped cream. Comments I used to work in a Mexican restaurant where this dessert was served. When rolling the ice cream balls, we worked in the large walk-in freezer to keep the ice cream from melting. You'll probably have to roll 1-2 and keep going back in the freezer to retrieve the ice cream. Good luck on your class project.

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