Ingredients:

  • 4 large scoops of vanilla ice cream (about 1 cup or 240 ml)
  • 1 cup (120g) cornflakes, crushed
  • ½ cup (60g) all-purpose flour
  • 1 tsp (5g) cinnamon
  • ¼ cup (50g) granulated sugar
  • 1 large egg
  • ½ cup (120ml) milk
  • Vegetable oil for deep frying (about 2 cups or 480ml)

Instructions:

  1. Scoop vanilla ice cream into balls (about 1/4 cup each) and place them on a baking sheet. Cover with plastic wrap and freeze for at least 2 hours, or until solid.
  2. In a bowl, combine crushed cornflakes, flour, cinnamon, and sugar; mix well.
  3. In another bowl, whisk together the egg and milk until smooth.
  4. Remove ice cream balls from the freezer. Dip each ball in the batter
  5. Place the coated ice cream balls back on the baking sheet and freeze for at least 30 minutes.
  6. Heat oil in a deep frying pan to 350°F (175°C). Carefully add the frozen, coated ice cream balls to the hot oil, cooking until golden brown (about 15-20 seconds). Do not overcrowd the pan.
  7. Use a slotted spoon to remove the fried ice cream and set on paper towels to drain excess oil. Serve immediately, drizzled with chocolate sauce or topped with whipped cream, if desired.