Ingredients
- 1 quart vanilla ice cream
- 1 cup frosted corn flakes, crushed
- 1 cup cookie crumbs
- 2 large eggs
- 2 tablespoons sugar
- vegetable oil, for frying
- hot chocolate sauce, optional
- whipped cream, optional
dessert, ice cream
dessert, ice cream
Directions
With an ice cream scoop, form 4 large balls of ice cream. Place on waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
In a bowl, combine the cornflake crumbs with the cookie crumbs. Spread the mixture in a shallow dish.
Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.
Heat the oil in a large pot or fryer to 400 degrees. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.
I made these with the cinnamon chips recipe.
