Mexican Fried Ice Cream

Scoop ice cream into 4 large balls and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours until firm.

Prepare the Coating:

In one bowl, mix crushed cornflakes, cinnamon, and sugar.

In another bowl, whisk together eggs and milk.

Coat the Ice Cream:

Roll each ice cream ball in the cornflake mixture, then dip it in the egg mixture, and finally, roll it in the cornflake mixture again to get a double coating.

Freeze the coated ice cream balls for another 2 hours (or overnight) to set.

Heat Oil:

In a deep fryer or large pot, heat about 2 inches of vegetable oil to 375°F (190°C).

Fry Quickly:

Fry each coated ice cream ball for 8-10 seconds until golden brown. Remove immediately and drain on paper towels.

Serve:

Top with whipped cream, drizzle with honey or chocolate syrup, sprinkle with cinnamon sugar, and garnish with a maraschino cherry on top.

Serve immediately.

Serving and Storage Tips: