Fried Ice Cream
6 crushed nature valley granola bars
½ cup butter
2 TBSP sugar
1-2 tsp cinnamon
Coconut (toasted)
Half gallon vanilla ice cream.

Toast coconut in broiler in oven. Place coconut on foil lined baking tray. Cut in three – four TBSP butter and a few drops of coconut flavoring. Broil, stirring often, until golden brown. (Watch closely). Set aside.

Place butter in pan. Cook on medium heat until melted. Add crushed granola, sugar and cinnamon. Cook until granola is tender. Add coconut to granola mixture.

Scoop large ball of ice cream into the granola mixture. Roll until thoroughly covered. Place ball on plastic wrap. Place immediately in freezer. Repeat until ice cream and/or granola is gone.

Deep Fry Flour tortillas in hot oil, using a ladle to create a divot in the middle of each tortilla. Sprinkle with cinnamon and sugar. Place ice cream ball in center of each fried tortilla. Top with hot fudge, carmel, and whipped cream.