Instructions
Step 1: Scoop the ice cream into 4 firm balls and freeze for at least 2 hours or until very hard.
Step 2: In a shallow bowl, mix crushed cornflakes, cinnamon, and sugar. In another bowl, whisk eggs and milk together.
Step 3: Roll each frozen ice cream ball in the cornflake mixture, then dip in the egg mixture, and roll again in the cornflakes for a thick coating. Freeze for another 2 hours or until very firm.
Step 4: Heat oil in a deep fryer or large pot to 375°F (190°C). Fry each ice cream ball for 10-15 seconds until golden and crispy. Drain quickly on paper towels.
Step 5: Place each fried ice cream ball into a crispy tortilla cup or bowl, drizzle with honey or caramel, top with whipped cream, and garnish with a cherry.
Storage Information
These are best enjoyed immediately after frying. If preparing in advance, keep the coated ice cream balls frozen and only fry right before serving to maintain the crispy exterior.
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