Start by scooping 9 medium-size balls of ice cream onto a chilled sheet pan. (Think 2-inch scoops.) Freeze them until solid—this is crucial to keep them from melting during frying.

Trim the crusts off your sandwich bread and flatten each slice with a rolling pin. You’ll need two slices per ice cream scoop. Place one flattened slice underneath and one on top, then gently mold and seal it into a ball shape. Wrap tightly in plastic wrap and freeze again for at least 2 hours—make sure they’re rock-solid.

Whisk the eggs in one bowl. In another shallow dish, mix both sugars, cinnamon, and panko until everything’s well combined. This coating brings that irresistible crunchy texture.

Heat oil in a deep pot to 365°F (use a thermometer for best results). One by one, unwrap your frozen balls, dip in egg, then roll in the panko-sugar mix. Press the crumbs on firmly so they stick. Fry each for 20–30 seconds, just until golden. Drain on paper towels and serve immediately.