Deep fried ice cream 🍨

Deep Fried Ice Cream: Serves: 4 Prep time: 30 mins + freezing Cook time: 1 min Ingredients 5 cups cornflakes 2 tbsp caster sugar 3 tsp ground cinnamon 1L vanilla ice cream 2 eggs, beaten Peanut oil for deep frying chocolate sauce, whipped cream, Maraschino cherries, to serve Method Crush cornflakes in a food processor, then transfer to a large bowl with sugar and cinnamon. Roll 4 large scoops of ice cream into balls and roll in cornflake mix, using hands to shape into a tight ball. Place balls on a lined tray and freeze for 30 minutes, until firm. Reserve remaining cornflake mixture. Place eggs in a shallow bowl. Dip the coated balls in egg, turning to completely coat, then into cornflake mixture again, tossing to coat in the crumbs. Return to the tray and freeze for a further 30 mins. For best results, repeat this coating a second time then freeze for at least an hour to become very firm. Heat oil in a saucepan over medium-high to 180°C (356°F). Working with 1 ball at a time, gently lower into hot oil and cook for 10-15 seconds, until the coating is golden and crisp. Remove with a slotted spoon and transfer to a chilled serving plate. Drizzle with chocolate sauce, then top with whipped cream and a cherry. Serve immediately!