Churro Ice Cream Sundae

READY IN: 5hrs 5mins




  • 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 for 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.
  • Heat 2 inches of oil in medium, heavy-bottomed saucepan to 375⁰F. Add ice cream in batches of 2 and fry for 15 seconds, turning gently with a slotted spoon. Remove with slotted spoon.
  • Remove and place in 4 bowls, adding a ¼ cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.
  • Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.