Ingredients
• 1.5 quarts vanilla ice cream (or coconut for dairy-free)
• 1 cup cornflake crumbs or crushed cinnamon sugar cereal
• ½ cup all-purpose flour (or gluten-free blend)
• 1 egg, beaten
• ½ tsp ground cinnamon
• ¼ tsp chili powder (optional, for heat)
• 2 tbsp granulated sugar
• Oil for deep frying (vegetable, canola, or peanut)
For serving:
• Honey or caramel sauce
• Ground cinnamon
• Crushed pecans or peanuts (optional)
Instructions
- Freeze the ice cream: Scoop into 1.5-inch balls. Place on a parchment-lined tray and freeze at least 4 hours (or overnight).
- In a bowl, mix cornflake crumbs, cinnamon, and chili powder (if using).
- Set up a breading station:
→ Flour (seasoned with pinch of salt)
→ Beaten egg
→ Cinnamon-sugar coating - Roll each frozen ice cream ball in flour, then dip in egg, then coat in cornflake mixture. Freeze again 15 minutes (essential for frying).
- Heat oil to 350°F (175°C) in a deep pot.
- Fry 1–2 balls at a time for 30–45 seconds only—just until golden. Don’t overcook or they’ll melt!
- Drain briefly on paper towels.
- Serve immediately, drizzled with honey or caramel and dusted with cinnamon. Add crushed nuts if desired.
✨ Best enjoyed right after frying—crispy outside, cold and creamy inside!
💡 No fryer? Use an air fryer: Lightly spray breaded balls and freeze solid. Air fry at 390°F (199°C) for 3–5 mins.
PREP TIME & NUTRITION :
Prep Time : 20 mins + 4 hrs freeze , Cook Time : 1 min , Total Time : 4 hrs 25 mins , Servings : 8 treats , Calories : 260 per serving , Net Carbs: 30g , Fats: 12g , Protein: 4g