Crispy Ice Cream Truffles
2 tablespoons unsalted butter, melted
2 Tbsp. sugar
1/2 tsp. of cinnamon
1 cup sliced almonds
1 cup frosted cornflakes
1 container ice cream (your choice)
To make the crunchy coating:
Preheat oven to 350 degrees and line 2 baking sheets with parchment paper. In a small bowl combine the melted butter, sugar and cinnamon. Pour the almond mixture into one of the baking sheets and spread them out. Place in the oven ms bake for 10-12 minutes or until lightly toasted. Toss the almonds half way through. Remove from the oven and allow them to cool. Pulse the almond mixture with the frosted cornflakes till coarse crumbs form.
To make the Bonbons: Place a parchment lined baking sheet in the freezer and allow it to thoroughly chill. Using a small cookie scoop, make round scoops of ice cream, roll in the crumb mixture and place directly on the frozen baking sheet in the freezer. Allow them to freeze 1-2 hours and serve.