Mexican Fried Ice Cream

Instructions:
1. Shape the Ice Cream:
Scoop the vanilla ice cream into 4 round balls (about 2-3 tablespoons each). Try to work quickly so the ice cream doesn’t melt too much.
Place the ice cream balls on a baking sheet lined with parchment paper and freeze them for at least 2 hours, or until they are firm. This is a crucial step to ensure the ice cream holds up during frying.
2. Prepare the Coating:
In a shallow bowl, combine the crushed cornflakes, cinnamon, sugar, and shredded coconut (if using). Mix well to combine.
In another shallow bowl, whisk together the flour, egg, milk, and vanilla extract to create a smooth batter.
3. Coat the Ice Cream:
Remove the ice cream balls from the freezer.
Dip each ice cream ball first into the batter, making sure it’s fully coated.
Then roll it in the cornflake mixture, pressing gently to ensure the coating sticks. You want the ice cream to be fully covered with the crunchy coating.
Once coated, freeze the balls again for about 30 minutes to ensure the coating is firm.