This isn’t really a recipe. Well, it started out that way. But the last time I shared a recipe that didn’t really work out, you all didn’t like it. [As in, *crickets.*] So. This isn’t really a recipe.

It’s more along the lines of . . . my new favorite thing.

Back before Cinco de Mayo, Tatertots and Jello featured a tutorial for Faux Fried Ice Cream. It made me even sadder that I wasn’t having a Cinco de Mayo party. Or dinner. Or lunch.

So a couple weeks ago, when Michelle and I planned a Mexican fiesta, I decided it was finally [finally!] time to make this dessert. I had great intentions, I did. But soft ice cream + a complicated menu + two people and a three-year-old in one kitchen = no go.

The way it’s supposed to be done: Scoop vanilla ice cream and squish into balls with  ziploc-covered hands. Crush up corn flakes and add cinnamon and sugar. Roll the ice cream ball in the cereal. Freeze and serve later. Serve in a fried tortilla and garnish with whipped cream and a cherry.

The way I’m doing it and I’m liking it and you can’t stop me: Scoop a bunch of vanilla bean ice cream into a bowl. Cover it with cinnamon and sugar-seasoned corn flakes. Eat.

What’s your favorite way to eat ice cream?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Sweet Tooth Friday and Foodie Friday. It will also be linked to Ingredient Spotlight at Eat at Home.

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