4 cups (1 litre) vanilla ice cream

1/2 cup (125 ml) unbleached all-purpose flour

6 eggs, lightly beaten

1 3/4 cup (430 ml) Graham cracker crumbs

1 3/4 cups (430 ml) quick cooking oatmeal

Canola oil, for frying

Place a baking sheet in the freezer for about 5 minutes.

With an ice cream scoop, shape about 14 ice cream balls the size of a large egg. Place on the cold baking sheet and freeze for 1 hour.

Place the flour, eggs, crumbs and rolled oats in different bowls. Dredge the ice cream balls into the flour, dip in the eggs, then in the crumbs.

Once each ball is well coated, freeze for 1 hour. Meanwhile, pass the egg mixture through a sieve to remove any lumps and refrigerate.

After one hour, remove the ice cream balls from the freezer, dip in the eggs and coat with the rolled oats.

Freeze again for 1 hour. Filter the eggs and refrigerate. Combine the remaining crumbs and rolled oats.

Dip the ice cream balls one last time in the eggs, then in the dry ingredients. Freeze for 2 hours.

Preheat the oil in the deep fryer to 190 °C (375 °F).

Fry about 4 balls at a time until golden brown, about 1 minute and 30 seconds. Serve immediately.

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