INGREDIENTS
3 cups gluten free corn flakes cereal
3 cups ground WOW Baking Company Snickerdoodle cookies
1/2 cup butter
2 1/4 teaspoon ground cinnamon
1 gallon vanilla ice cream (to scoop)
DIRECTIONS
1) 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) Remove from heat and add ground cookie crumbles.
5) Pour mixture in a shallow dish and allow to cool.
6) Shape ice cream from freezer, scoop out desired serving size and shape into a ball with clean hands.
7) Drop shaped ice cream ball into cookie corn flake mixture and roll to evenly coat, while pressing mixture around outer surface for a thicker coating.
8) Freeze for 10 - 15 minutes to re-solidify ice cream, keep frozen until ready to serve. Add toppings just before serving.
Optional toppings: honey, caramel sauce, chocolate sauce, whipped cream, maraschino cherries, etc.
9) Enjoy!
