Fried Ice Cream

1. 1

   Line a rimmed baking sheet with parchment paper or a silicone baking sheet.

2. 2

   Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.

3. 3

   Lightly beat the egg whites in a medium bowl.

4. 4

   Put the crushed cereal in a separate medium bowl.

5. 5

   Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet.

6. 6

   Repeat the procedure with the remaining ice cream balls, egg whites, and cereal.

7. 7

   Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.

8. 8

   *Cook's Note: For extra crispiness, dip the coated ice cream balls again into the egg whites, and reroll in the crushed cereal

9. 9

   In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.

10. 10

    Fry the ice cream balls, in batches if necessary, until golden, about 1 minute.

11. 11

    Remove from the oil and drain on paper towels.

12. 12

    Transfer to a serving platter and serve immediately with optional garnishes, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.