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.
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Made in seconds, a very tasty bread substitute with only 3 ingredients!
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RUNZA CASSEROLE: EVERY TIME HE COMES OVER HOME, MY DAD ASKS FOR THIS FOR DINNER.
I’m on fire with this recipe—made it four times already and still going!
When my day is busy but I want something tasty at end of it, this is my go-to!
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