Ingredients:

  • 4 scoops of vanilla ice cream (about 1 cup/240 ml)
  • 1 teaspoon ground cinnamon
  • 1 cup (125 g) cornflakes, crushed
  • 1 cup (120 g) all-purpose flour
  • 2 large eggs
  • 1 cup (240 ml) milk
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Vegetable oil (enough for frying, about 2 cups or 475 ml)
  • Chocolate or caramel sauce
  • Whipped cream
  • Chopped nuts (e.g., almonds or pecans)

Instructions:

  1. Scoop ice cream into round balls and place on a baking sheet. Sprinkle lightly with ground cinnamon. Freeze for at least 1-2 hours.
  2. Crush cornflakes into small pieces. In one bowl, whisk together flour, salt, and set aside. In another bowl, whisk eggs, milk, and vanilla extract until combined.
  3. Remove ice cream from the freezer, and quickly dip each ball first into the flour, then the egg mixture, and finally roll in the crushed cornflakes. Return coated ice cream balls to the freezer for at least 30 minutes.
  4. In a heavy-bottomed pot or deep fryer, heat vegetable oil to 350°F (175°C).
  5. Carefully place 1-2 ice cream balls in the hot oil and fry for about 10-15 seconds, or until golden brown. Use a slotted spoon to remove and drain on paper towels.
  6. Plate immediately, drizzle with chocolate or caramel sauce, and top with whipped cream and nuts if desired.