INGREDIENTS
2 cups
Vanilla Bean Ice Cream ((I used Blue Bell Vanilla Bean))
1 1/2 cups
Snickerdoodle Cookie crumbs* (, homemade or store purchased (I used Udi's Gluten-Free Snickerdoodles))
3/4 cup
Cornflakes crumbs* ((gluten-free or regular))
4
Eggs
1/2 cup
Granulated Sugar
1 tsp
ground Cinnamon
Sunflower oil ((selected due to no taste and high heat tolerance))