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Submitted by
Jen Thompson (MN) HQ Team
Ingredients
1 quart vanilla ice cream
3 cups crushed corn flakes
1 tsp. cinnamon
3 egg whites
2 quarts oil for frying
Creamy Caramel Sauce
Directions
Scoop ice cream into 8 balls. Place on baking sheet and freeze until firm. In a shallow dish, combine corn flakes and cinnamon. In another dish, beat egg whites until foamy. Roll each ice cream ball in egg whites and then in cornflake mixture; repeat. Freeze again for 3 hours. In a deep fryer or large saucepan, heat oil to 375°. Using a basket or slotted spoon, fry each ice cream ball for 10-15 seconds or until golden. Drain quickly on paper towels. Immediately place in sundae dishes; top with Creamy Caramel Sauce. Makes 8 servings.
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