Ingredients:
4 cups vanilla ice cream
2 cups crushed cornflakes or frosted flakes
2 teaspoons ground cinnamon
2 tablespoons granulated sugar
1 quart vegetable oil (for frying)
Whipped cream (optional)
Chocolate syrup (optional)
Maraschino cherries (optional)
Directions:
Scoop the vanilla ice cream into 8 evenly sized balls. Place them on a baking sheet lined with parchment paper and freeze for at least 2 hours or until firm.
In a medium bowl, combine the crushed cornflakes, ground cinnamon, and granulated sugar.
Roll each ice cream ball in the cornflake mixture, pressing gently to adhere. Place the coated ice cream balls back in the freezer for another hour.
Heat the vegetable oil in a large pot or deep fryer to 375°F (190°C).
Working quickly, fry the ice cream balls in the hot oil for 10-15 seconds, just until golden brown. Remove and drain on paper towels.
Serve immediately, topped with whipped cream, chocolate syrup, and maraschino cherries if desired.
Prep Time: 15 minutes (plus 3 hours freezing time) | Cooking Time: 1 minute | Total Time: 3 hours 16 minutes
Kcal: 280 kcal | Servings: 8 servings