This is my version of "Fried Ice Cream" often served in Mexican restaurants. So simple and easy to put together. Who needs fried when this is so good without that step, not to mention easier. I have been making this recipe for many years. My husband and I first tried this ice cream in a Mexican restaurant and loved it. We ask the waiter if it was actually fried and he said that it was. The restaurant eventually closed, not sure why, it was always busy when I was there, and the food and atmosphere were great. Hate when that happens.
                                       Fried Ice Cream
                      1 gallon home style vanilla ice cream
                      3 cup frosted corn flakes
                      1 teaspoon ground cinnamon
                      whipped topping
                      chocolate syrup
                      honey
                      whipped topping
                      maraschino cherries

Using plastic kitchen gloves, form the ice cream into balls, place into a large zip-lock bag and place in freezer to firm up. Place the corn flakes and ground cinnamon into your food processor, process until finely ground, place into a medium bowl. Roll the ice cream balls in the corn flake mixture. You can now assemble to serve or place back into the freezer for later. When ready to serve, place ice cream balls into a bowl, drizzle with chocolate syrup and/or honey, I like a little of both toppings. Top ice cream with whipped topping and a cherry. Now dig in and enjoy!