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.
Zucchini Boats Stuffed with Shrimp and Cheese
Home-crafted Krispy Kremes
Chicken and Rice Soup
This is a winner every time I make it! Bring it out and guests go crazy over it
SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, AND MUSHROOMS
Cutting board, don’t buy it again: 2 ingredients and it will be as good as new | The secret of all butchers.
