Fried Ice cream

INGREDIENTS

• Vanilla ice cream (scoops or balls)
• Cornflakes or any crispy cereal, crushed (about 3 cups)
• 1 teaspoon ground cinnamon
• 2-3 tablespoons granulated sugar
• 2-3 eggs
• Oil for frying (vegetable oil works well)

DIRECTIONS

1. Scoop the ice cream: Take the vanilla ice cream and scoop it into evenly sized balls or use an ice cream scoop to make round balls. Place them on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and allow the ice cream balls to freeze solid for at least 1-2 hours.

2. Prepare coating: In a bowl, crush the cornflakes or crispy cereal until they resemble coarse crumbs. Add ground cinnamon and sugar to the crushed cereal and mix well.

3. Coat the ice cream: Take the frozen ice cream balls from the freezer and quickly roll each ball in the cereal mixture, making sure it’s entirely coated. You can double-coat by dipping the balls in beaten eggs and then rolling them in the cereal mix again to create a thicker coating. Place the coated balls back onto the parchment-lined baking sheet and put them back in the freezer for another hour or until they are very firm.

4. Repeat the coating process: For a thicker and crunchier coating, you can repeat the egg and cereal coating process one more time before freezing the balls again.

5. Final freezing: Freeze the coated ice cream balls for at least 2-3 hours or until they’re very firm.

6. Fry the ice cream: Heat oil in a deep fryer or a pot to around 350°F (175°C). Take out the coated ice cream balls from the freezer and carefully place one or two balls at a time into the hot oil. Fry them for a short time, about 15-30 seconds, until the coating is golden brown. Be careful not to fry them for too long, as the ice cream will melt. Remove the fried ice cream quickly and place it on paper towels to absorb any excess oil. Return the remaining balls to the freezer while frying the others.

7. Serve and enjoy: Serve the fried ice cream immediately. You can top it with whipped cream, chocolate sauce, honey, or caramel syrup for extra flavor.