Ingredients

• 10 cups corn flakes, crushed
• 1 cup coconut flakes
• 8 tablespoons (1 stick) unsalted butter, melted
• 2 tablespoons granulated sugar
• 2 teaspoons cinnamon
• 1 quart vanilla ice cream
• 1 quart strawberry ice cream
• 1 quart chocolate ice cream
• Fried Sweet Dough, recipe follows
• Chocolate sauce, for serving
• 2 quarts (8 cups) canola oil
• 2 sheets prepared croissant dough, cut into 2-inch squares
• 1 cup confectioners' sugar
• 2 tablespoons cocoa powder

Instructions

1. Special equipment: a deep-frying thermometer
2. Preheat the oven to 325 degrees F.
3. Combine the corn flakes, coconut flakes, butter, granulated sugar and cinnamon on a large baking sheet and bake until golden and crisp, about 8 minutes.
4. Use a 2-inch scoop to scoop 4 balls from each flavor of ice cream. Roll to coat the balls in the corn flake mixture on all sides and freeze for at least 30 minutes and up to overnight.
5. Serve the ice cream with the Fried Sweet Dough and drizzle with chocolate sauce.
6. Heat the oil in a large Dutch oven or heavy high-sided pot to 350 degrees F.
7. Working in batches, fry the dough pieces until puffed and golden, about 1 minute. Remove with a slotted spoon and drain on a towel-lined plate.
8. In a medium bowl, whisk together the confectioners' sugar and cocoa and sprinkle over the fried dough.