Fried Ice Cream

Scoop ice cream into 4 firm balls and freeze until very solid.

Mix crushed cornflakes and cinnamon in a shallow bowl.

Roll each ice cream ball in the mixture, then dip in beaten egg, and roll again to coat fully.

Freeze coated ice cream for at least 30 minutes to firm up.

Heat oil to 375°F in a deep pan.

Quickly fry ice cream balls until golden brown, about 10–15 seconds.

Drain on paper towels, drizzle with caramel sauce, and serve immediately.