Fried Ice Cream
1 quart vanilla ice cream
3 cups crushed vanilla wafers
1 teaspoon ground cinnamon
3 egg whites
2 quarts canola oil for frying
Line a baking sheet with parchment paper or lightly spray with non-stick cooking spray. Using an ice cream scoop or large spoon, scoop the ice cream into 8 1/2-cup sized balls. Place on the prepared baking sheet. Place in freezer and freeze until very firm, about 1 to 2 hours.
In a large bowl, lightly beat egg whites until they are slightly foamy. In another bowl or shallow dish, combine the wafers and cinnamon.
Roll the ice cream balls in the egg whites, then in the wafer mixture. Make sure the ice cream is completely covered. Place back on the baking sheet and freeze again until very firm, about 3 hours.
Place the canola oil in a heavy saucepan or deep fryer. Heat the oil until it is 375 degrees. Arrange paper towels on a plate (for draining the ice cream).
Using a basket or slotted spoon, place the ice cream balls in the hot oil. Fry one or two at a time. Fry for 10 to 15 seconds, just until the coating is golden. Place briefly on the paper towels to drain off oil.