Using an ice cream scoop, scoop vanilla ice cream into balls and place on a parchment-lined baking sheet. Freeze ice cream balls for at least 2 hours, or until firm.
In a shallow dish, combine chopped cornflakes, ground cinnamon, and granulated sugar. Mix well.
Roll each frozen ice cream ball in cornflake mixture, pressing gently to completely coat ice cream. Return coated ice cream balls to baking sheet and freeze for an additional 30 minutes.
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CAKE WITH PANNA COTTA AND STRAWBERRIES
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My daughter didn’t talk to me for a week. I decided to give her a harsh reality check
Put THIS in the oven before bed and it will be completely CLEAN in the morning! The world’s fastest hack for a shiny, grease-free oven!
