Deep Fried Magnum Ice Cream
Deep Fried Magnum Ice Cream Balls with Cinnamon Sugar Bowls
Recipe by: Sebastian Newman
Preparation: 15-20 minutes
Chilling: 1 hour + 4 hours
For the cinnamon sugar bowls:
6 Tortilla Wraps
3 Tablespoons Butter, melted
3 Tablespoons Cinnamon Sugar (3T Sugar + 1tsp ground Cinnamon)
For the deep fried Ice Cream Balls:
7 cups of chocolate flavoured cereal, crushed to form a crumbs
700g Magnum Death by Chocolate Ice Cream
4 egg whites
1 tsp ground cinnamon
Canola Oil, for frying
Chocolate sauce, to drizzle
Preheat oven to 180˚C.
Scoop the ice cream into 6 balls and place onto a baking tray lined with greaseproof paper and place into the freezer, freeze for 1 hour until solid. Meanwhile, place the tortilla wraps into the microwave for about 30 seconds to soften them. Brush each tortilla with melted butter and sprinkle with some of the cinnamon sugar, repeat on the other side of the tortilla. Place the tortilla into a large greased muffin pan, making sure it forms a cup, with a flat bottom. Bake for 15minutes or until browned, allow cooling for a while before turning out onto a cooling rack to cool completely.
Whisk the egg whites until frothed. Remove ice cream balls from the freezer, dip into the egg whites and roll in the chocolate cereal crumbs (once cereal is crushed mix in the cinnamon). Return it to the egg whites and then back into the cereal crumbs. Press the crumbs into the ice cream to secure it from falling off and form a perfect ball shape.
Return the balls to the baking sheet and freeze for a further 4 hours, or overnight if possible.
Once frozen solid, prepare a pot with oil 7-8cm deep. Working quickly drop the ball into the hot oil and turn constantly to brown all sides, about 10-15 seconds, remove once the crumbs are crisp. Remove from the hot oil, drain on paper towel and place into baked tortilla cups. Drizzle with extra chocolate sauce and serve immediately.
Website: pleasure.mymagnum.co.za & www.mymagnum.co.za