🍨 Crispy Cinnamon-coated Fried Ice Cream 🍨

🍧 Scoop and Freeze: Use an ice cream scoop to shape balls of vanilla ice cream. Arrange them on a parchment-lined baking sheet and freeze for at least 2 hours, until firm.

🥄 Mix and Coat: In a shallow dish, combine the crushed cornflakes, ground cinnamon, and granulated sugar. Mix thoroughly.

🍘 Roll and Refreeze: Roll each frozen ice cream ball in the cornflake mixture, pressing gently to ensure a full coating. Place the coated balls back on the baking sheet and freeze for another 30 minutes.

🔥 Heat the Oil: In a deep fryer or large saucepan, heat the vegetable oil to 375°F (190°C).

🍡 Fry Quickly: Carefully lower the coated ice cream balls into the hot oil, frying one or two at a time to prevent overcrowding. Fry for 15-30 seconds, until they turn golden brown.

🍽️ Drain and Serve: Remove the fried ice cream balls using a slotted spoon, placing them on a paper towel-lined plate to drain excess oil. Serve immediately, garnished with whipped cream, chocolate syrup, and maraschino cherries if you like. Enjoy!