What a treat! Cool French vanilla ice cream rolled in a sweet coating and deep-fried until crunchy.

Scoop the French vanilla ice cream into 4 equal scoops and place them on a baking sheet lined with parchment paper. Freeze for at least 2 hours, or until solid.

Prepare the Ice Cream

In a food processor, pulse the cornflakes until they are crushed into small pieces. In a bowl, mix the crushed cornflakes with sugar and cinnamon.

Make the Coating

Remove the ice cream scoops from the freezer. Roll each scoop in the cornflake mixture until fully coated. Return the coated scoops to the freezer for another 30 minutes.

Coat the Ice Cream

In a deep fryer or large pot, heat the vegetable oil to 375°F (190°C).

Heat the Oil

Carefully place the frozen, coated ice cream scoops into the hot oil. Fry for about 10-15 seconds until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Ice Cream

Serve the fried ice cream immediately, drizzled with chocolate sauce, topped with whipped cream, and garnished with cherries.

fried ice cream (paradiso specialty)

Recipe information

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