Ingredients
Scale
- 1 quart vanilla ice cream
- 1 cup cornflakes, crushed
- 1 cup flour
- 2 eggs
- 1 cup sweetened coconut flakes
- 2 cups vegetable oil for frying
- 1 tablespoon cinnamon sugar
Instructions
- Scoop the ice cream into balls and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours until firm.
- Prepare a breading station with flour in one bowl, beaten eggs in another, and a mix of crushed cornflakes and coconut flakes in a third.
- Roll each ice cream ball in flour, dip in the egg wash, and then coat with the cornflake mixture. Return to the freezer for 30 minutes.
- In a deep frying pan, heat vegetable oil to 350°F (175°C).
- Fry the coated ice cream balls for about 30 seconds, until golden brown. Remove and drain on paper towels.
- Sprinkle with cinnamon sugar before serving.
Notes
- For a twist, try different flavors of ice cream or add toppings like chocolate sauce.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Desserts
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 18g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg