Super Yummy Coconut Cornflake Fried Ice Cream

"A frozen and fried onesie [Photograph: Yvonne Ruperti] A frozen ball of creamy ice cream awaits within a hot crispy shell. The only hard part is walking away from a pot of perfectly hot oil. Note: * Use a good quality ice cream here. Ice creams that are fluffy and air filled may have a tendency to melt too quickly when fried. * * I recommend a coconut, banana, or chocolate ice cream. * * Make sure to coat the balls tightly and thoroughly with the coating so that there aren't any exposed bits of ice cream that could seep out when frying. * * Starting with a chilled pan and wearing gloves will help keep the ice cream from melting while you're working with it. * * After freezing the coated ice cream balls, you can place them in a freezer safe bag to store and fry up at a later time. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com . Follow Yvonne on Twitter. Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!..."