1 quart vanilla ice cream
1 cup crushed frosted flakes cereal
1 cup sweetened coconut flakes OR 1 cup chopped walnuts OR 1 cup cookie crumbs
2 large eggs
2 tablespoons sugar
vegetable oil (for frying)

with an ice cream scoop, form 4 large balls of ice cream. place on a waxed paper-lined cookie sheet and cover with plastic wrap. freeze for at least 2 hours. in a bowl, combine the cereal crumbs with either the coconut, walnuts or cookie crumbs (or any combination). spread the mixture in a shallow dish. dip the ice cream balls in the crumb mixture and freeze for 30 minutes. in a bowl, beat the eggs and sugar. dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. freeze for 1 hour. (if necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.) heat the oil in a large pot or fryer to 400 degrees. one at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. remove from the oil and place in a dessert bowl. drizzle with chocolate sauce and whipped cream, as desired. repeat with remaining ice cream.

4-8 servings