Ingredients:

  • 2 cups vanilla ice cream
  • 1 large egg white, lightly beaten
  • 3 cups cornflakes, coarsely crushed
  • 3 tbsp salted butter, melted
  • 1 tbsp ground cinnamon
  • 2 tbsp granulated sugar
  • 1 pinch fine salt
  • Oil for frying, as needed

Instructions:

  1. Using an ice cream scoop, form 4 tight balls of vanilla ice cream and place them on a parchment-lined tray. Freeze for at least 2 hours.
  2. In a skillet over medium heat, melt the butter. Stir in the crushed cornflakes, cinnamon, sugar, and salt.
  3. Toast the mixture for 3-5 minutes, stirring constantly, until it reaches a mahogany-colored hue. Spread on a plate to cool completely.
  4. Quickly dip each frozen ice cream ball into the beaten egg white, then roll in the cooled cornflake mixture, pressing firmly to create a thick layer.
  5. Place the coated ice cream balls back in the freezer for another 2 hours to lock the crust.
  6. To deep fry: Heat oil to 375°F (190°C) and fry for 15-30 seconds per side until golden. Alternatively, air fry at 400°F (200°C) for 3-4 minutes after lightly spraying with oil.
  7. Drain on a wire rack for 30 seconds before serving.