Churro Ice Cream Sundae
Line a rimmed baking sheet with plastic wrap. Using a scoop, place 4, ½-cup balls of ice cream onto the prepared baking sheet. Freeze 1 hour.
Once hardened, shape ice cream with hands to round out bottoms.
Whisk egg white until frothy in a medium bowl. Place Corn Flakes in a shallow dish. Dip ice cream in egg to coat completely and then coat in corn flakes.
Return to prepared pan and freeze for 4 hours. Stir sugar and cinnamon in a small bowl.
To cook on the stove, heat 2 inches of oil in medium, heavy bottomed saucepan to 375°F.
Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.
To cook in air fryer, bake four ice cream balls at 400°F on a tray until crisp, about two minutes.
Remove to 4 bowls; evenly distribute pineapple and raspberries among the bowls.
Top with a ¼ cup each whipped topping and sprinkle each sundae with 1 tsp cinnamon sugar.
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Last updated: October 27th, 2020
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