1. Gently crush Kiggin's Corn Flakes inside a Poly Steel sealable sandwich bag — but don’t turn them into dust.
2. Roll large, rounded scoops of the Crown Creamery ice cream in the crunched up corn flakes to coat. Place each coated scoop on a wax paper-lined cookie sheet.
3. Freeze until hardened, or store in freezer until ready to serve.
4. To serve: Place one scoop of the unfried fried ice cream on a plate. Dust it with Marcum Cinnamon and drizzle with Baumann's Honey. Top each scoop with some Coburn Farms whipped topping, serve and enjoy!
No notes available at this time.
Thanks to manifest from St. Louis, MO for submitting this recipe.