Ingredients:

  • 5 Quarts High-quality Vanilla Ice Cream
  • 1 cup All-Purpose Flour
  • 2 Large Eggs (lightly beaten)
  • 3 cups Crushed Cereal/Cookie Mixture (e.g., toasted cornflakes and vanilla wafers)
  • 1/2 teaspoon Ground Cinnamon
  • Pinch of Salt
  • 4–6 cups Neutral High Smoke Point Oil (e.g., Vegetable, Canola, or Peanut Oil)

Instructions:

  1. Scoop the ice cream into 6 firm, uniform balls (approx. 1/2 cup each). Place immediately onto a parchment-lined tray and freeze undisturbed for a minimum of 2 hours until rock hard.
  2. Set up three shallow dredging stations: 1) Flour mixture with salt, 2) Beaten eggs, and 3) The crushed cereal/cinnamon mixture.
  3. Working quickly, take one scoop at a time: Roll thoroughly in flour, shake off excess; dip completely into the egg wash; press firmly into the cereal mixture until entirely coated on all sides.
  4. Return the coated balls to the parchment-lined tray, cover loosely, and freeze for at least 2 more hours (overnight is best). They must be absolutely solid before frying.
  5. Pour oil into a deep pot to a depth of about 2 inches. Heat the oil until it reaches exactly 375°F (190°C) using a deep-fry thermometer.
  6. Carefully lower 1 or 2 frozen scoops into the hot oil using a slotted spoon. Fry for only 45–60 seconds, turning gently if needed, until the coating is deep golden brown and crisp.
  7. Immediately remove the fried balls, placing them briefly on paper towels to wick away excess oil. Serve immediately with desired toppings, such as warm chocolate fudge sauce.