INGREDIENTS:
- 1 56-ounce container vanilla ice cream
- 3 cups crushed corn flakes
- 1 ½ cups vanilla sandwich cookie crumbs
- 3 tablespoons sugar
- 2 eggs, lightly beaten
- canola oil, for frying
- Freezer time is critical. It allows the ice cream to freeze to solid. Don't waver on this or you'll have a mess on your hands. Plan ahead!
- Scoop ice cream with a medium scooper and place in a 9×13 pan. Cover pan tightly and freeze for at least an hour, until ice cream scoops are firm. Combine crushed corn flakes, cookie crumbs, and sugar in a mixing bowl. (Crush corn flakes and cookies to crumbs, but with some texture.)
- Remove frozen ice cream scoops from the freezer. One at a time, dip scoops into crumb mixture, then into the beaten eggs, then back into the crumb mixture. Cover ice cream completely in crumbs, or it won’t fry properly.
- Form scoops into neat balls, if you prefer, for presentation. Repeat with all scoops, working quickly to lessen melting. Place coated ice cream balls back into the freezer. Freeze for at least 2 hours, until firm.
- Heat oil in FIREDISC® to 400 degrees. If you don’t have a thermometer, test oil by dipping a wooden toothpick into it. When oil bubbles immediately around a toothpick, it’s hot enough.
- Remove ice cream from the freezer seconds before frying. It will get too soft if you let it sit out. Gently lower ice cream balls one at a time into the hot oil.
- Fry for about 30 seconds until golden brown. Do NOT fry too long. Serve immediately, while the crumb coating is hot and crunchy, but the ice cream is still frozen.
- Top with whipped cream and chocolate syrup if you choose.
