Confession: I love fried ice cream.
Have you ever had it?
Typically served at Mexican restaurants, fried ice cream is a scoop of vanilla (or sometimes cinnamon) ice cream that is battered and deep fried and served sprinkled with cinnamon and sugar or drizzled with chocolate or caramel. Yes, the ice cream stays frozen.
This is like that. But it's not. And you are healthier for it. And it's gluten-free for my GF friends.
Crunchy outside, creamy frozen center, and a dash of cinnamon. Amazing.
Not-Fried Ice Cream
1/2 gallon vanilla frozen yogurt
4 cups cornflakes, crushed (put them in a Ziploc bag and roll them with a rolling pin)
2 tsp ground cinnamon
Mix together crushed cornflakes and cinnamon. Place them in a bowl.
Line a cookie sheet or plate (that will fit into your freezer) with parchment paper.
Use an ice cream scoop to scoop 1/2 cup of frozen yogurt into a ball (think like at Baskin Robbins). Roll each ball in the cornflake and cinnamon mixture. Place each ball onto the cookie sheet. Repeat with remaining frozen yogurt until you have 16 covered scoops.
Place plate or cookie sheet into the freezer to re-freeze for 1 hour prior to serving. * Note: you may need to do several batches on smaller plates to keep the scoops frozen- it depends on your speed of scooping and rolling.
Serve drizzled with caramel or chocolate syrup, if desired.