Servings: 8 to 10 servings
Prep Time: 4 hours 10 minutes
Cook Time: 10 minutes
1/2 to 1 gallon vanilla ice cream
4 egg whites
4 cups crushed cubed cereal (recommended: Golden Graham)
Vegetable oil, for frying
Cinnamon, honey, whipped cream, chocolate sauce, optional garnish
Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.
Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet. Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.
*Cook’s Note: For extra crispiness, dip the coated ice cream balls again into the egg whites, and reroll in the crushed cereal
In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.
Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil and drain on paper towels. Transfer to a serving platter and serve immediately with optional garnishes, if desired.
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Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
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