Follow these steps for perfect results
vanilla ice cream
scooped into balls
unsweetened corn flakes
finely crushed
sugar
to taste
ground cinnamon
eggs
well beaten
vegetable oil
for frying
ice cream topping
cherries, chocolate sauce, whipped cream, nuts
Scoop ice cream into balls, ensuring they are solid with no air pockets.
Place ice cream balls in a shallow pan lined with wax paper.
Freeze overnight or for at least 6 hours.
Combine crushed cornflakes, sugar, and cinnamon in a large ziplock bag.
Put beaten eggs into a bowl.
Coat the ice cream balls with the cornflake mixture.
Dip the coated ice cream balls into the egg mixture and re-coat with cornflakes, ensuring the entire ball is well covered.
Return the coated ice cream balls to the freezer for at least 2 hours.
Heat vegetable oil in a deep fryer to a fairly high temperature.
Remove one ice cream ball from the freezer and drop into the hot oil for about 30 seconds, or until it just begins to brown.
Remove from the oil and serve immediately.
Top with desired ice cream toppings such as chocolate sauce, whipped cream, or cherries.
Expert advice for the best results
Make sure the ice cream balls are very frozen before frying to prevent them from melting too quickly.
Use a deep fryer with temperature control for best results.
Fry the ice cream balls in small batches to maintain oil temperature.
Have all your toppings ready to go so you can serve the ice cream balls immediately after frying.
Everything you need to know before you start
15 minutes
Yes, the ice cream balls can be prepared well in advance.
Serve immediately on a chilled plate. Drizzle with chocolate sauce and top with whipped cream and a cherry.
Serve as a dessert for parties or special occasions.
Pair with a scoop of extra ice cream of a complementary flavor.
Pair with a sweet dessert wine like Moscato.
Pair with a classic vanilla milkshake.
Discover the story behind this recipe
A fun, novelty dessert often served at fairs and carnivals.
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