Ingredients:

  • 1 pint vanilla bean ice cream
  • 0.5 tsp ground cinnamon
  • 3 cups cornflakes, crushed
  • 0.5 cup unsweetened shredded coconut
  • 1 tbsp granulated sugar
  • 1 tsp ground cinnamon
  • 2 large egg whites
  • 1 tbsp water
  • 1 quart neutral oil for frying

Instructions:

  1. Mix 1 pint vanilla bean ice cream with 0.5 tsp ground cinnamon in a chilled bowl.
  2. Scoop the mixture into 4 large balls and place them on a parchment lined tray.
  3. Place the tray in the freezer for at least 1 hour 30 mins until the balls are rock solid.
  4. Pulse 3 cups cornflakes, 0.5 cup shredded coconut, 1 tbsp sugar, and 1 tsp cinnamon in a blender.
  5. Whisk 2 large egg whites with 1 tbsp water in a shallow bowl until the surface is covered in tiny bubbles.
  6. Roll each frozen ball in the cornflake mixture, pressing firmly to help it stick.
  7. Dip the coated ball into the egg white wash, then roll it in the cornflakes a second time.
  8. Return the coated balls to the freezer for 30 minutes until the crust feels firm to the touch.
  9. Bring 1 quart neutral oil to 375°F (190°C) in a deep, heavy bottomed pot.
  10. Lower one ball at a time into the oil for 15-20 seconds until the crust turns a deep golden brown.