Instructions:
- Prepare the ice cream
- Scoop ice cream into balls and place on a baking sheet lined with parchment.
- Freeze for at least 1–2 hours until very firm.
- Prepare coating
- Crush cornflakes in a zip-top bag or food processor. Mix with cinnamon.
- In a bowl, beat eggs with milk.
- Coat the ice cream
- Roll frozen ice cream balls in the egg mixture, then in the crushed cornflakes.
- For extra crunch, repeat: dip in egg, then coat in cornflakes again.
- Freeze coated balls for another 1–2 hours until very firm.
- Fry the ice cream
- Heat about 2–3 inches of vegetable oil in a deep pan to 375°F (190°C).
- Fry ice cream balls for 10–15 seconds, just until golden and crisp.
- Remove immediately and drain on paper towels.
- Serve
- Top with whipped cream, chocolate or caramel sauce, fresh berries, or a dusting of powdered sugar. Serve immediately.
✨ Tips:
- Use a firm ice cream that won’t melt too quickly.
- Keep ice cream very cold before frying — the coating cooks fast, but the inside stays frozen.
- You can also coat with crushed cookies, nuts, or shredded coconut instead of cornflakes.
If you want, I can also give you a Hungarian twist on fried ice cream using vanilla ice cream with a sweet paprika-spiced cookie coating, which gives it a unique flavor!
Do you want me to do that?