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– crushed corn flakes – crushed vanilla wafers – ground cinnamon – vanilla bean ice cream – beaten eggs – chocolate sauce – whipped cream – maraschino cherries – peanut oil for frying 

INGREDIENTS LIST

Start by crushing corn flakes and vanilla wafers separately. Then, mix the crumbs with ground cinnamon and divide it into two bowls.

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Next, make 1/4 cup scoops of vanilla ice cream and coat them with the corn flakes mixture.

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Freeze the ice cream balls for 1-2 hours.

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Remove the coated balls of ice cream from the freezer and dip them in the beaten eggs.

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Now, cover them with more of the cornflakes mixture.

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Repeat a second time for full coverage.

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Return the ice cream balls to the freezer for a minimum of 3 hours or overnight.

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Fry one ball of ice cream at a time for 10-15 seconds, until golden. Leave the other balls in the freezer.

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Serve immediately or return to the freezer.

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Put the fried ice cream on top of cinnamon tortilla chips in a shallow bowl.

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Drizzle with chocolate sauce, add a dollop of whipped cream, and top with a maraschino cherry.

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Get the detailed instructions and printable recipe card at: thegunnysack.com/ fried-ice-cream/