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.
Hands down, so addictive! You’ve been warned
This recipe’s got my husband coming back for more, no fail.
Strawberry poke cake…simple and delicious Cake Is Basically
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The fam couldn’t get enough! Next batch, I’m making a double recipe
BANANA PUDDING CHEESECAKE
