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1 cup finely crushed corn flakes

1 cup sweetened flaked coconut

1 cup firmly packed brown sugar

1 quart vanilla ice cream

1 large egg, beaten

2 tablespoons milk

Vegetable oil for frying

Chocolate sauce for accompaniment

Strawberry sauce for accompaniment

Sweetened whipped cream for accompaniment

Chocolate shavings for garnish

1. Preheat oven to 350*F (175*C).
2. For topping, combine corn flakes, coconut and brown sugar on an ungreased baking sheet. Bake for 7 to 8 minutes, stirring halfway through baking time, or until lightly browned. (Watch closely to prevent burning.) Set aside to cool.
3. Scoop vanilla ice cream into 4 large balls, or cut into 4 squares (size depends on your preference). Freeze the ice cream balls or squares until firm.
4. Whisk egg and milk together. Dip ice cream in egg wash and roll in topping to coat well. Freeze again until firm.
5. When ready to serve, heat oil to 360*F (180*C) in deep fryer. Take 1 ice cream ball/square out of freezer at a time. Fry for just a few seconds. Remove immediately and drain on paper towels.
6. To serve, drizzle fried ice cream with chocolate or strawberry sauce, place a dollop of sweetened whipped cream on top and garnish with chocolate shavings.

Makes 4 servings.