Scoop out small balls of ice cream.
Mix the finely crushed biscuits with sugar and cinnamon.
Roll the ice cream balls in mix to cover them. Leave them in the freezer for 30 minutes.
Beat the egg(s).
Dip the coated balls in the egg, and then again in the biscuit mix for a second coating. Leave in the freezer again for 30 minutes.
Heat a pan with some sunflower oil until very hot.
Deep fry the ice cream balls, a few at a time, for one minute, or until they go crispy on the outside. They will remain frozen in the middle but will start to soften on the outside.
Make sure that you fry only a few at a time, so that the temperature of the pan doesn’t cool too much, as the balls won’t crisp quickly enough.
Serve with fruit and a dollop of cream.