Method :
Scoop the ice cream into 8 - 1/2 cup sized balls place on a tray an inch apart.
After scooping the ice cream, place them in the freezer to harden for 30-40 minutes.
Mix two eggs together to make the egg wash. In a shallow dish, beat egg whites until foamy.
Fill a deep - frying pan with (3 inches) Canola oil. Heat it to 375 degrees. Heat the oil while your ice cream is freezing.
After you have coated the ice cream scoops with egg wash, cover them with the crushed corn flakes or bread (rip off the strips). Roll the ice cream around in it until the ice cream is completely covered.
Now that the ice cream scoops are covered with corn flakes or bread, you can start deep-frying. To test if the oil is hot, take an ice cream scoop and touch it to the oil. If the oil sizzles, it's ready. Gently place your ice cream scoops in the oil for 5-8 seconds.
Remove the deep-fried ice cream and Drain quickly on paper towels to cool and extract extra oil. Serve and enjoy!