½ cup vegetable oil
2 flour tortillas, 6 inch each
½ teaspoon ground cinnamon
2 tbs. sugar
¼ cup cornflake crumbs
2 large scoops vanilla ice cream
whipped cream in a can
2 maraschino cherries with stems
optional toppings: honey, chocolate syrup, strawberries
 
 

Fry each tortilla, one at a time in hot oil over medium/high heat until crispy. This should take about one minute on each side.

Combine the cinnamon and sugar in a small bowl.

Sprinkle half of the cinnamon mixture over both sides of the fried tortillas, coating evenly. Not all of the sugar mixture will stick to the tortillas and that's okay.

Combine the other half of the cinnamon mixture with the corn flake crumbs in another small bowl. Pour the corn flake mixture into a wide shallow bowl or plate.

Place a large scoop of ice cream in the corn flake crumbs and with your hands roll the ice cream around until the entire surface is evenly coated with corn flake crumbs. You should not be able to see any ice cream.

Place the ice cream scoop on the center of the cinnamon/sugar coated tortilla.

Spray whipped cream around the base of the ice cream. Spray an additional pile of ice cream on top of the ice cream. Put a cherry in the top pile of whipped cream.

Repeat for the remaining scoop of ice cream.

• 1 pint of vanilla ice cream, do not use a light or diet version since they do not fry well
• 1 egg
• 1 teaspoon vanilla
• 2.5 cups of corn flakes crushed, preferably honey nut
• 1 teaspoon cinnamon
• vegetable oil for deep frying
• whipped cream (optional)
• chocolate syrup (optional)
• 4 cherries (optional)

Divide the ice cream into 4 equal portions.  Form the ice cream portions into balls.  Place them on a freezer safe plate. They should not be touching each other.  Return them to the freezer until firm, one hour usually.

In a small bowl beat the egg and vanilla together.   In a large plate mix together the cinnamon and corn flakes.

Remove the ice cream balls from the freezer.  Dip each ball in the egg mixture and then roll it in the cereal mixture.  Return each ball to the freezer for another hour.  Do not throw away the remaining egg and cereal mixture.

After one hour remove the balls from the freezer and repeat the dipping and rolling process.  Return the freezer and this time leave them there several hours or even over night until frozen solid.

In an electric deep fryer or large pot, heat the oil to 375 degrees Fahrenheit.  Fry the ice cream balls 1 at a time for fifteen seconds or till golden brown.  Do not try to do them all at once.  Drain on paper towels and serve immediately.  Garnish with whipped cream, chocolate syrup, and cherry as desired.