Fried Ice Cream:
- 1 quart vanilla ice cream
- 7 cups cornflakes
- 1 tablespoon cinnamon
- 4 egg whites
- vegetable or canola oil, for frying
Cinnamon Sugar Tortilla Bowls:
- 6 Old El Paso 6-inch flour tortillas
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 1 teaspoon cinnamon
For Topping:
- dulce de leche or caramel
- whipped cream
- maraschino cherries
Make the ice cream:
Scoop the ice cream into 6 scoops. Place on a baking sheet lined with parchment paper or waxed paper. Freeze until solid, about 1 hour.
In a large bowl, crush the cornflakes finely. Stir in the cinnamon.
Place the egg whites in a smaller bowl and whisk until frothy.
Remove the ice cream balls from the freezer. Working with one at a time, dip the balls into the egg whites, then roll in the cornflake crumbs. Return to the egg whites for a second coat, then back into the cornflakes. Use your hands to press the cornflakes into the ice cream. This is also when you can form the ice cream into ....
