Ingredients:

  • 4 large scoops of vanilla ice cream (about 2 cups/500 ml), softened slightly
  • 1/4 cup (30 g) all-purpose flour
  • 1 large egg
  • 1 cup (100 g) crushed cornflakes
  • 1 tsp (5 g) ground cinnamon (optional)
  • 1/2 cup (120 ml) vegetable oil or shortening for frying
  • Chocolate sauce or caramel sauce (to taste)
  • Whipped cream (optional)
  • Maraschino cherries (optional)

Instructions:

  1. Scoop the ice cream into balls and place them on a freezer-safe plate. Freeze for at least 30 minutes to firm up.
  2. In one bowl, place all-purpose flour. In a second bowl, whisk the egg until well beaten. In a third bowl, mix crushed cornflakes and ground cinnamon.
  3. Remove the ice cream balls from the freezer. Roll each ball in flour, then dip in the beaten egg, and coat with cornflakes. Press the cornflakes gently to ensure they stick well.
  4. Heat vegetable oil in a heavy-bottomed pan over medium-high heat until hot (about 350°F/175°C). Fry the coated ice cream balls in batches for 5-7 seconds or until golden brown. Use a slotted spoon to remove them and place them on a paper towel-lined plate to drain excess oil.
  5. Drizzle warm chocolate or caramel sauce over the fried ice cream. Optionally, top with whipped cream and a cherry.