Most recipes use vanilla ice cream, but you can use whatever flavor you want.
You want the ice cream balls to be frozen solid before you bread them.
This should take about 30 seconds-1 minute. You can discard the yolks once you separate them.
Use one hand to roll in the egg whites and the other for the breading. If you mix the two, your breading will start to clump up. Make sure you can’t see any ice cream through the breading. You’ll need a thick crust to protect the ice cream from melting in the oil.
You can also use a deep fryer.
Put in just one ice cream ball for your first try. If it comes back melted or not fried enough, you’ll know to adjust your timing for the rest of the batch!
You can also store your ice cream balls in an airtight container in the freezer for up to a week. Wait to add any toppings until you’re ready to eat them. [9] X Research source
With this variation, you won’t actually be frying the ice cream, so you don’t need to freeze it until it’s solid. Just keep it in the freezer for now so it doesn’t melt.
To crush your cornflakes, simply pour them into a Ziploc bag and crunch them up into fine pieces with your hands.
Once the mixture is cool, you can stir in any other ingredients you might want to add, like coconut flakes, chopped walnuts or pecans, or cookie crumbs.
You can also store your “fried” ice cream in the an airtight container in the freezer for up to a week. Don’t add the toppings until you’re ready to eat, though!
