Ingredients :

• 1 pint/500ml Ice cream
• 360ml Softened chocolate cereal
• 1/2 tsp Powdered cinnamon
• 2 Egg white
• 8 Peeled plain bread (rolled flat)
• 1 litre Sunflower oil/olive oil (for healthier choice).  If not available, regular cooking coil is acceptable

Method :

• Take 8 scoops of ice cream (60ml each).
• Thaw for 2-3 minutes.
• After a bit softened, add Wong Coco Aloe Vera into each scoop (3-4 small cut cubes per scoop), make into round shapes again, chill inside freezer for 20-30 minutes.
• Prepare 2 bowls; fill 1 bowl with softened chocolate cereal and 1/2 tsp of powdered cinnamon.  In another bowl, beat 2 eggs white until frothy.
• Take ice cream containing Wong Coco Aloe Vera from the freezer, roll (until all of them are wrapped) each scoop with flattened bread, then dip into white egg (as glue), then smear with the bowl of chocolate cereal.  Repeat until all ice cream are covered completely.
• Freeze inside the freezer 2-3 hours.
• Heat up 1 litre of olive oil (until boiling), then deep fry each scoop of ice cream for 10 seconds until golden brown, take away quickly and serve.
• Serve along with Wong Coco Aloe Vera on the side and some biscuits as decoration.