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
- Optional: whipped cream, chocolate syrup, maraschino cherries
Instructions
- Scoop the ice cream into balls and place them on a parchment-lined baking sheet. Freeze for at least 2 hours until very firm.
- In a shallow dish, combine crushed cornflakes, cinnamon, and sugar. Roll each frozen ice cream ball in the mixture, pressing gently to coat. Freeze again for 30 minutes.
- Heat the oil in a deep fryer or heavy saucepan to 375°F (190°C).
- Fry the ice cream balls one or two at a time for 15–30 seconds until golden brown. Drain on paper towels.
- Serve immediately with optional whipped cream, chocolate syrup, and maraschino cherries.
Notes
- Make sure ice cream balls are frozen solid before frying to prevent melting.
- Double-coat the ice cream balls for extra crunch.
- Try chocolate or strawberry ice cream for a twist on flavor.
- Cookies or graham crackers can replace cornflakes for the coating.
- Only fry when ready to serve—fried ice cream doesn’t store well.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Fried
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 310
- Sugar: 15g
- Sodium: 105mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
