Air fryer crunchy coated ice cream balls

Place a baking tray in the freezer to chill for 10 minutes. Line the tray with a sheet of baking parchment. Working quickly, scoop the ice cream into 6 balls and place onto the prepared tray. Return to the freezer for 1 hour until firm

Crush the biscuits into a fine powder in a food processor or large bowl using the end of a rolling pin. Mix in the cinnamon. Working 1 ball at a time, roll the ice cream in the crushed crumbs to coat, shaking off any excess. Return to the tray and freeze for another hour, or until firm. Keep the remaining crumbs.

Whisk the eggs and milk together in a bowl. Again, working quickly and 1 at a time, roll the balls in the egg mixture, then in the remaining crushed crumbs to coat evenly. Return to the tray and freeze for at least 6 hours, or preferably overnight, until very firm.

When ready to cook, line the air fryer with a piece of baking parchment and preheat to 200ºC. Depending on the size of your air fryer, you may need to cook in batches, as overcrowding the basket may cause the ice cream to melt. Remove the balls from the freezer, spritz with the spray oil and quickly place into the air fryer basket, 2 at a time if necessary. Cook for 2 minutes, then serve immediately, drizzled with your favourite ice cream or dessert sauce.