– **Preparation**: 20 minutes
– **Cooking**: 30 seconds per ball
– **Freezing**: 3 hours 30 minutes
– **Yield**: 8 portions
– **Portion size**: 1 ball (approx. 250 calories)
Ingredients (for 8 balls)
– 1 litre (4 cups) vanilla ice cream (or vanilla-flavoured cream ice cream)
– 250 ml (1 cup) frosted flakes cereal (or similar sweetened cereal)
– 250 ml (1 cup) graham crackers (or digestive biscuits), crushed
– 60 ml (¼ cup) all-purpose flour (for traditional version)
– 3 eggs
– 80 ml (⅓ cup) chocolate syrup (optional, for serving)
Instructions
**1.** Scoop the vanilla ice cream into 8 balls (about 125 ml / ½ cup each). Place them on a tray and freeze for at least 30 minutes until very firm.
**2.** Crush the frosted flakes and graham crackers into coarse crumbs. Place in a shallow dish or bag.
**3.** Prepare a triple coating station:
– Bowl 1: flour (for the traditional version)
– Bowl 2: beaten eggs
– Bowl 3: the cereal crumb mixture
**4.** For each frozen ice cream ball:
– Roll first in flour (or directly in crumbs if skipping flour), then in beaten egg, then generously in the cereal crumbs.
– For extra crunch, repeat the egg and crumb step once more.
– Place the coated balls back in the freezer for at least 3 hours (or overnight) to set firmly.
**5–7.** When ready to serve:
Heat frying oil to 205 °C (400 °F) in a deep fryer or heavy pot.
Fry the balls one or two at a time for only **30 seconds** until the coating is golden and crispy. Drain quickly on paper towels.
**8.** Serve immediately, drizzled with chocolate syrup or your favourite topping.
**Note / Tip**
You can also make a traditional fried version using a light batter instead of the cereal coating. If you prefer a no-fry or easier version, simply toast the cereal crumbs in a pan with butter and cinnamon, then roll the ice cream balls in the warm crumbs without deep-frying — the result is still deliciously crunchy!
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