Directions

1. Twist the chocolate sandwich cookies apart and place the cookie halves (and any frosting from the middle of the cookies) into a food processor. Add cornflakes and blend for about one minute until both are finely ground together.
2. Transfer the cornflake/cookie mixture to a mixing bowl and set aside.
3. Line a rimmed baking sheet with parchment or wax paper. Scoop a heaping tablespoon of Belfonte Peppermint Stick Ice Cream directly into the bowl of the cookie mixture, then carefully roll it around to coat it with the cornflake/cookie mixture.
4. Carefully shape the coated ice cream into a ball, then roll in the cornflake/cookie mixture a final time, until the outside of it is completely coated.
5. Transfer the coated ice cream ball to the prepared baking sheet, then quickly repeat with the remaining ice cream to form twelve total ice cream balls.
6. Place the baking sheet into the freezer for fifteen minutes to refreeze the ice cream.
7. Top each ice cream bite with whipped cream and holiday sprinkles, then serve immediately and enjoy!

Prep Time: 10 minutes
Chill Time: 15 minutes
Total Time: 25 minutes
Servings: 12 Ice Cream Bites