Place plastic wrap or aluminum foil into a small bowl, so that it lays over the sides but sits in the bowl nicely. Put ½ cup or a small scoop of ice cream into the bowl. Add a Ferrero Rocher ball into the middle of the ice cream. Then, put another ½ cup or scoop of ice cream on top.. Place breaded ice cream balls back into muffin tin and freeze overnight. When ready to fry, heat oil to 400 F. in a deep fryer. Remove ice cream balls from freezer and fry for a few seconds or until golden. Place on paper towels to drain for a few seconds. Plate and garnish with chocolate syrup, whipped cream and a cherry.
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Scoop ice cream into 4 balls and place on prepared sheet tray. Keep in freezer while making cereal mixture, at least 30 minutes. Step 2 In a medium skillet over medium heat, melt butter. Add corn.. In a medium bowl, beat the egg whites and sugar until foamy. The Spruce Eats / Diana Chistruga. Dip the coated ice cream balls into the egg mixture, then roll again in the reserved crumb mixture, coating completely. Freeze again for 1 hour. Meanwhile, chill a medium bowl or plate in the refrigerator.
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