Directions
- 1Scoop up six rounds of ice cream, about 3 inches in diameter.
- 2Place them on a cookie sheet lined with parchment paper and freeze for one hour.
- 3Separate two egg whites and scramble them with a splash of vanilla.
- 4Roll the frozen ice cream in the cornflake crumbs a couple of times, making sure that it is completely covered with the crumbs.
- 5Dip it into the egg whites, then add another layer of crumbs.
- 6Place it back on the cookie sheet and freeze for one to two hours or overnight.
- 7Remove one of the balls from the freezer one at a time and deep fry them for about 10–15 seconds or until they have a nice golden color.
- 8Serve right away with your favorite in-season fruits and top it off with whipped cream and your favorite toppings.
Ingredients
- 6 rounds ice cream
- 2 egg whites
- 1 splash vanilla
- 1 coating cornflake crumbs
- 1 coating oil
- 1 serving whipped cream
- 1 serving strawberries
- 1 serving honey or caramel
Equipment
scoopcookie sheetparchment paperbowlwhiskplatefrying panspatulawire skimmer
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