Churro Ice Cream Sundae

1. 1

   Line a rimmed baking sheet with plastic wrap.

2. 2

   Using a scoop, place 4, 1/2-cup balls of ice cream onto the prepared baking sheet. Freeze for 1 hour. Once hardened, shape ice cream with hands to round out bottoms.

3. 3

   Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes. Return to prepared pan and freeze for 4 hours.

4. 4

   Stir sugar and cinnamon in a small bowl.

5. 5

   Heat 2 inches of oil in medium, heavy-bottomed saucepan to 3750F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.

6. 6

   Remove and place in 4 bowls, adding a 1/4 cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.

7. 7

   Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.

* Per serving · 4 servings · Values may vary.