Fried ice cream

Ingredients:

• 2–4 liters vanilla ice cream
• 4 egg whites
• 4 cups crushed ready-made breakfast cereal in squares
• Vegetable oil, for frying
• Cinnamon, honey, whipped cream, chocolate sauce, additional decorations as desired

Preparation:

1. Line a rimmed baking sheet with parchment paper or a silicone baking mat. Scoop the ice cream into 5cm diameter balls. Freeze on the prepared baking sheet for at least 2 hours.
2. In a medium bowl, lightly beat the egg whites, and in another medium bowl, pour the crushed cereal. Dip the frozen ice cream ball into the egg whites. Then roll it in the crushed cereal and return it to the baking sheet. Repeat this process with the remaining ice cream balls. Place the baking sheet in the freezer for at least 2 hours or overnight.
   
   * Note: For a crispier crust, dip the ice cream balls in egg whites and roll them in crushed breakfast cereal.
3. In a large heavy-bottomed saucepan with a tight-fitting lid or in a deep fryer, add 10 cm of vegetable oil and heat to 190°C.
4. Fry the ice cream balls (in small batches if necessary) until golden brown, about 1 minute. Remove from the oil and drain on paper towels. Transfer to a serving plate and serve immediately, adding additional garnishes if desired.