Mexican inspired deep-fried ice cream rolled in cornflakes, sweetened coconut, and cinnamon.
Divide the vanilla ice cream into 6 scoops. Place the scoops onto a wax paper-lined baking sheet. Place in the freezer for at least an hour.
In the meantime prepare cornflake mixture by crushing cornflakes. In a shallow bowl add crushed cornflakes, coconut, and cinnamon. Toss together until cinnamon and coconut are evenly dispersed throughout the cornflake crumbs. Set aside. In a shallow bowl beat the eggs and milk together. Set aside.
Remove ice cream from the freezer and roll into the cornflake mixture. Pressing the mixture firmly into the ice cream and making a large smooth ball. Place on a baking sheet and repeat the process for remaining balls of ice cream. Roll the cornflake covered ice cream balls into the egg mixture. Then roll them in the remaining cornflake mixture. Place on a wax paper-lined baking sheet and return to the freezer for several hours. Overnight is best. You want the ice cream to be very hard before frying.
In a small 1 quart saucepan with high sides. Heat oil to 360-370℉. Carefully drop the frozen ice cream balls into the hot oil. Cook for 8-10 seconds then roll the ice cream ball over and cook for an additional 5-8 seconds.
Place fried ice cream onto an absorbent paper towel and return tot he freezer. Repeat the process with remaining cornflake coated ice cream. Serve immediately or return to freezer for later use.
This recipe can be made a week or so in advance. Freeze the fried ice cream until hard. Wrap in plastic wrap individually then store them in a freezer container. Pull out when ready to serve. Top with your favorite toppings.
Nutrition facts do not include the oil the ice cream is fried in.