How to cook
Form the ice cream into scoops and put them in the freezer for 1 hour to solidify well. Crumble the biscuits together with the coconut flakes and grind them in a blender. Beat the 2 eggs with the milk + 1 tsp sugar and 1/3 tsp salt.
Roll the ice cream scoops first in the egg mixture, then in the blended biscuits. Put back in the freezer for 30 minutes. To the remaining egg mixture, whisk the third egg.
Heat the oil to a high temperature for frying. Roll each ice cream scoop in the whisked egg mixture again and put them to fry for a few seconds. Serve the fried ice cream scoops immediately, garnished with chocolate syrup, cream, etc...