Cinnamon Crunch Ice Cream Rounds

This recipe calls for feuilletine – a crispy sugar-cone-like confection made from thin, sweetened crêpes that can be found at specialty bakeshops. In a pinch, cornflakes will also do the trick. Serve with Dark Chocolate-Cinnamon Drizzle and mango slices.

• 1.5 L container vanilla ice cream
• 1 tsp cinnamon
• 1 cup feuilletine
• ¼ cup light brown sugar
• 2 Tbsp melted butter
• ½ tsp vanilla bean sugar (purchase, or make your own)

INSTRUCTIONS

1. Let the ice cream soften on the counter. Once softened, scoop into a large mixing bowl and add the cinnamon.
2. With electric beaters, thoroughly beat the ice cream and the cinnamon. Transfer the ice cream back into its container and refreeze.
3. In a bowl, combine the feuilletine, brown sugar, melted butter, and vanilla bean sugar.
4. Using a large scoop, make ice cream balls, and roll in the crumb mixture.
5. Place on a parchment-lined pan, and freeze again until ready to serve. (These can be frozen for up to 2 hours before the crumb mixture starts to soften).

Tip: To make homemade vanilla bean sugar, split one vanilla bean lengthwise, scrape the seeds, and place the seeds and the pod into two cups of white sugar in a mason jar. Seal the jar and infuse for 1–2 weeks.