Churro Ice Cream Sundae

• 2 cups great value ice cream (Cowmooflage)
• 1 eggs, yolk discarded or 1/4 cup egg white
• 2 cups corn flakes, finely crushed
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• vegetable oil (for frying)
• 1 cup whipped topping
• 1 1/3 cups pineapple tidbits
• 1 1/3 cups raspberries

1. Line a rimmed baking sheet with plastic wrap.
2. Using a scoop, place 4, 1/2-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.
3. 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.
4. Stir sugar and cinnamon in a small bowl.
5. 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.
6. Remove and place in 4 bowls, adding a 1/4 cup of whipped topping on each. Distribute pineapple and raspberries evenly among the bowls. Sprinkle each sundae with 1 tsp cinnamon sugar.
7. Tip: To make this dish even more authentic, drizzle with chocolate sauce and dulce de leche.

cream, eggs, corn flakes, sugar, cinnamon, vegetable oil, pineapple tidbits, raspberries

Taken from www.food.com/recipe/churro-ice-cream-sundae-531870 (may not work)