Fried Ice Cream

Name: Fried Ice Cream
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H43M0.000S
Yield: 4 to 8 servings
Cuisine: mexican
Ingredients: 1 quart vanilla ice cream; 1 cup crushed frosted cornflakes; 1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs; 2 large eggs; 2 tablespoons sugar; Vegetable oil, for frying; Hot chocolate sauce, optional; Whipped cream, optional

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Level: Intermediate
Total: 43 min

Prep: 20 min
Inactive: 3 min
Cook: 20 min

Yield: 4 to 8 servings

Level: Intermediate
Total: 43 min

Prep: 20 min
Inactive: 3 min
Cook: 20 min

Yield: 4 to 8 servings

Ingredients

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1 quart vanilla ice cream

1 cup crushed frosted cornflakes

1 cup sweetened coconut flakes, or 1 cup chopped walnuts, or 1 cup cookie crumbs

2 large eggs

2 tablespoons sugar

Vegetable oil, for frying

Hot chocolate sauce, optional

Whipped cream, optional

Directions

With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.
Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.