Ingredients:

  • 1 quart (946ml) high-quality vanilla ice cream, or your flavour of choice, softened slightly
  • 6 cups (approx. 170g) cornflakes cereal, lightly crushed
  • 2 tablespoons (30ml) granulated sugar
  • 1 teaspoon (5ml) ground cinnamon
  • 1 large egg, beaten
  • 2 tablespoons (30ml) milk
  • 1 cup (120g) all-purpose flour
  • 3 cups (710ml) vegetable oil, for frying (or other neutral oil with a high smoke point)
  • Honey (optional)
  • Chocolate syrup (optional)
  • Whipped cream (optional)
  • Sprinkles (optional)
  • Chopped nuts (optional)
  • Cherries (optional)

Instructions:

  1. Scoop ice cream into firm, round balls and place them on a baking sheet lined with parchment paper. Freeze for at least 4 hours, or preferably overnight, until rock solid.
  2. Combine crushed cornflakes, sugar, and cinnamon in a shallow bowl.
  3. Place flour in one bowl, beaten egg & milk in another, and the cornflake mixture in a third bowl.
  4. Remove ice cream balls from the freezer. Quickly dredge each ball in flour, then dip in the egg mixture, and finally coat thoroughly in the cornflake mixture. Press the coating firmly to ensure it adheres. Return the coated balls to the baking sheet and freeze for at least another hour.
  5. Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a candy thermometer for accuracy.
  6. Carefully drop the coated ice cream balls, one or two at a time, into the hot oil. Fry for only 15-20 seconds, or until golden brown, turning once to ensure even cooking. Work quickly to prevent the ice cream from melting.
  7. Remove the fried ice cream balls with a slotted spoon or spider and place them on a paper towel-lined plate to drain excess oil. Serve immediately with your favorite toppings.