Fried Ice Cream

Step 1: Scoop ice cream into two 1/2 cup sized balls (or shape into patties about 1 1/2 - 2 inches thick), place on waxed paper or silpat lined baking sheet and freeze until firm, about 1 hour.

Step 2: Note: If you have a deep fryer then leaving ice cream in balls would be ideal. If you are like me and only have shallow frying pots then press the ball down into patties to make it easier to flash fry.

Step 3: Fill a ziplock bag with cereal and crush slightly with rolling pin.

Step 4: Pour into a shallow dish, combine with cinnamon (if using)

Step 5: Dip the ice cream balls or patties in the crumb mixture and freeze for at least 30 minutes.

Step 6: In a bowl, beat the egg and sugar.

Step 7: Dip the coated ice cream balls or patties into the egg, then roll in the cereal, coating completely.

Step 8: If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.

Step 9: Freeze for at least 1 hour. I left mine overnight.

Step 10: Heat the oil in a large pot or fryer to 400 degrees F.

Step 11: One at a time, lower the balls or patties into the oil and fry until golden brown, about 15 - 25 seconds.

Step 12: Remove from the oil and place on paper towel for about 30 seconds.

Step 13: Serve them up with toppings of your choice. I love hot fudge sauce on mine. Whipped cream, honey, fruit topping, caramel sauce are all nice ideas for topping too.