Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A yummy treat from !*

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Servings: 4-8
Prep Time: 15 minutes
Cook Time: 3 minutes
Ready In: 28 minutes

Ingredients

6 cups (162g) corn flakes cereal
1/2 cup salted butter
2 1/4 tsp ground cinnamon
Vanilla ice cream, firm enough to shape but just soft enough to scoop (approx. 32 oz)
Waffle bowls (store-bought or homemade)

Optional toppings

honey or caramel sauce
chocolate fudge sauce
sweetened whipped cream
cherries (fresh or maraschino)

1. Crush cornflakes: Pour cornflakes into a gallon size resealable bag, seal bag and then use a rolling pin to crush cornflakes to small bits.
2. Saute cornflakes and cinnamon in butter: Melt butter in a nonstick 10-inch fry pan over medium heat. Stir in crushed corn flakes and cinnamon and increase heat slightly.
3. Cook mixture, stirring constantly until golden brown and fragrant (color will deepen and begin to smell lightly toasty and corn flakes should be crisp), about 2 minutes.
4. Let mixture cool: Remove from heat, pour mixture in a shallow dish and allow to cool.
5. Shape ice cream: Remove ice cream from freezer, scoop out desired serving size (you should be able to get about 8 individual servings, or 4 big restaurant size sharing servings) and shape into a ball with clean hands.
7. Roll ice cream in cornflake mixture: Immediately drop shaped ice cream ball into corn flake mixture and roll to evenly coat, while pressing corn flake mixture around outer surface for a thicker coating.
8. Let set: Freeze for 10 - 15 minutes to re-solidify ice cream, keep frozen until ready to serve. Add toppings just before serving.

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* From Chris: As for the shell -holding- the ice cream, with utmost respect to Landon, our group -has- to take the liberty of finding out what needs to be done there.

That said I would go to: https://www.tasteandtellblog.com/fr.....ortilla-bowls/

Cinnamon Sugar Tortilla Bowls:

▢6 Old El Paso 6-inch flour tortillas
▢3 tablespoons butter melted
▢3 tablespoons sugar
▢1 teaspoon cinnamon

Make the tortilla bowls:

Preheat the oven to 350ºF.

Place the tortillas in the microwave for 30 seconds to soften. Lay one tortilla on a work surface, and brush the entire surface with melted butter. Mix the sugar and the cinnamon together in a small bowl, then sprinkle the surface of the tortilla with some of the cinnamon sugar. Turn the tortilla over, and repeat on the second side. Gently place the tortilla in a jumbo muffin tin (or an oven proof bowl or ramekin of similar size), making sure it is flat in the bottom, and folding the sides as needed to form a bowl shape. Repeat with the remaining tortillas.

Bake the bowls for 15 minutes, or until browned. Let the bowls sit in the tin for a few minutes, then remove to a wire rack to cool completely.