Fried Ice Cream

Step 1

Line a baking sheet with parchment. Scoop 4 ice cream balls using a 2-inch scoop or ice cream ball.

Step 2

Freeze the scoops for at least 2 hours until rock-solid. They need to be very hard.

Step 3

Crush cereal into coarse crumbs — aim for pea-sized pieces, not powder.

Step 4

Whisk egg whites in a bowl with salt until foamy but not stiff, about 30 seconds.

Step 5

Spread flour in a shallow bowl. Pour cereal crumbs into another shallow bowl.

Step 6

Remove one frozen scoop. Coat in flour, shaking off excess. Dip in egg white until coated.

Step 7

Roll immediately in cereal crumbs, pressing gently so they stick. Return to freezer.

Step 8

Repeat with remaining scoops. Freeze coated balls for 15 minutes before frying.

Step 9

Heat oil in a heavy pot to 350°F over medium-high. Use a thermometer — temperature is critical.

Step 10

Carefully lower one coated scoop into hot oil using a slotted spoon. Fry for 15 seconds only.

Step 11

Lift out with a slotted spoon. The exterior should be golden and crispy; center is still frozen.

Step 12

Drain on a paper towel for 10 seconds. Place on a serving plate.

Step 13

Repeat with remaining scoops, frying them one at a time. Work quickly so they don't sit.

Step 14

Melt butter and mix with honey in a small saucepan over low heat until combined.

Step 15

Drizzle warm honey-butter over each fried scoop and serve immediately.