- Level: Intermediate
- Total: 43 min
- Prep: 20 min
- Inactive: 3 min
- Cook: 20 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 502
- Total Fat
- 40 g
- Saturated Fat
- 16 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 6 g
- Cholesterol
- 101 mg
- Sodium
- 133 mg
- Level: Intermediate
- Total: 43 min
- Prep: 20 min
- Inactive: 3 min
- Cook: 20 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 502
- Total Fat
- 40 g
- Saturated Fat
- 16 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 24 g
- Protein
- 6 g
- Cholesterol
- 101 mg
- Sodium
- 133 mg
Ingredients
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.
