2) Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet.* Repeat the procedure with the remaining ice cream balls, egg whites and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.
3) In a large Dutch oven or fryer, pour vegetable oil to a depth of 10cm and heat to 190C.
4) Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. Remove from the oil and drain on paper towels.
Transfer to a serving platter and serve immediately with optional garnishes, if desired.
*Cook's Note: For extra crispiness, dip the coated ice cream balls again into the egg whites and reroll in the crushed cereal