Ingredients:
1 quart vanilla ice cream
3 cups crushed cornflakes cereal
1 teaspoon ground cinnamon
2 egg whites
1 quart vegetable oil, for frying
Honey or chocolate syrup, for drizzling (optional)
Whipped cream, for garnish (optional)
Maraschino cherries, for garnish (optional)
Directions:
Scoop the ice cream into six to eight balls. Place on a baking sheet and freeze for at least 1 hour or until firm.
In a shallow dish, mix the crushed cornflakes and cinnamon.
In a separate bowl, beat the egg whites until foamy. Roll each ice cream ball in the egg whites, then coat with the cornflake mixture, pressing to adhere.
Return the coated ice cream balls to the freezer for 3 hours or until very firm.
In a deep fryer or large pot, heat oil to 375°F (190°C). Fry the ice cream balls for 8-10 seconds or until golden. Drain on paper towels.
Serve immediately with a drizzle of honey or chocolate syrup, topped with whipped cream and a cherry if desired.
Prep Time: 20 minutes + freezing | Cooking Time: 10 seconds | Total Time: 3 hours 20 minutes
Kcal: 400 kcal | Servings: 6-8 servings