Ingredients
- 1 quart vanilla ice cream
- 1 cup crushed frosted cornflakes
- 1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs
- 2 large eggs
- 2 tablespoons sugar
- Vegetable oil, for frying
- Hot chocolate sauce, optional
- Whipped cream, optional
Directions
With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.
Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.
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By upstairs
on February 06, 2011
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Great recipe. I made a few changes to make it work for me. Rather than freezing the ice cream balls first, I created the ice cream balls and rolled them in the topping immediately. They stuck to the ice cream a lot easier because it was a bit softer. Then the second time I used the egg wash. For my topping, I mixed hard sugar cookies, frosted flakes, and coconut and used cinnamon in the egg wash. Great!
By *Katie*
on October 15, 2010
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These were really great. It was a lot easier than I expected it to be. I can't wait to make it again.
By mindege_13117591
knoxville, 82
on September 01, 2010
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I'll have to say, the hardest part about this recipe was waiting for the oil to reach 400, though I only cooked them for about 15 seconds. I made this for a group of 4 and it worked out perfectly. I didn't manage to screw up one thing. Thank you Emeril. You're the greatest, and I can always count on you to make me look competent in the kitchen.
Read all 21 reviews