Ingredients:
4 large scoops of vanilla ice cream
2 cups cornflakes cereal, crushed
1 tsp ground cinnamon
2 large eggs
2 tbsp milk
1 cup all-purpose flour
Vegetable oil, for frying
Optional toppings: honey, chocolate syrup, whipped cream, cherries
Directions:
Scoop the ice cream into 4 large balls and place them on a baking sheet. Freeze for at least 1-2 hours, or until they are very firm.
In a shallow bowl, combine the crushed cornflakes and ground cinnamon.
In another bowl, whisk the eggs and milk together.
Place the flour in a third shallow bowl.
Remove the ice cream balls from the freezer. Roll each ball in the flour, then dip into the egg mixture, and finally coat it in the crushed cornflakes mixture, pressing the cereal onto the ice cream to ensure it sticks.
Place the coated ice cream balls back onto the baking sheet and freeze for at least 2 more hours, or until completely firm.
In a deep fryer or large pot, heat about 2-3 inches of vegetable oil to 375°F (190°C).
Carefully lower one ice cream ball at a time into the hot oil and fry for just 10-15 seconds, until the coating is golden brown and crispy. Immediately remove from the oil with a slotted spoon.
Serve the fried ice cream immediately with your favorite toppings, such as honey, chocolate syrup, whipped cream, or cherries.
Prep Time: 15 minutes (plus freezing time)
Cook Time: 10-15 seconds per ice cream ball
Total Time: 2 hours 15 minutes (including freezing time)
Servings: 4
Calories: 350 kcal per serving
