Ingredients:
4 large scoops of vanilla ice cream
2 cups crushed cornflakes or graham crackers
1 tsp ground cinnamon
2 eggs
2 tbsp milk
1/2 cup shredded coconut (optional)
Oil for frying (vegetable or canola)
Whipped cream, honey, or chocolate sauce (for topping)
Maraschino cherries (optional, for garnish)
Directions:
Prepare the Ice Cream Balls: Scoop out four large balls of ice cream. Place them on a baking sheet lined with parchment paper. Freeze the ice cream balls for at least 1 hour, or until they are very firm.
Make the Coating: In a shallow bowl, combine the crushed cornflakes or graham crackers, cinnamon, and shredded coconut (if using).
Coat the Ice Cream: In another bowl, whisk together the eggs and milk. Roll each ice cream ball in the egg mixture, then coat it with the cornflake mixture, pressing gently to ensure the coating sticks. For a thicker coating, repeat the process—freeze the coated ice cream balls for an additional 30 minutes.
Heat the Oil: In a deep fryer or large pot, heat the oil to 375°F (190°C).
Fry the Ice Cream: Carefully drop the coated ice cream balls into the hot oil, frying for about 10-15 seconds, just until the coating is golden brown. Remove with a slotted spoon and drain on paper towels.
Serve: Serve immediately, topped with whipped cream, honey, chocolate sauce, and a cherry on top if desired.
Prep Time: 1 hour 20 minutes (including freezing time)
Cook Time: 15 seconds per ice cream ball
Total Time: 1 hour 20 minutes
Servings: 4
Calories: 400 kcal per serving
