Chocolate Fried Ice Cream
Chocolate Fried Creams
Last updated 6/12/2012 1:15:31 AM. Recipe ID 44945. Report a problem with this recipe.
Title: Chocolate fried ice cream
Yield: 6 Servings
1 qt Vanilla ice cream
1 c Vanilla wafer crumbs; (about
1/2 c Finely chopped pecans
1/2 c Mounds sweetened coconut
3 tb Hershey's cocoa
Chocolate nut sauce; (recipe
1. With scoop, form 6 ice cream balls. Place on wax paper-covered
tray. Cover; freeze several hours or until very firm.
2. In bowl, stir together vanilla wafer crumbs, nuts, coconut and
cocoa; set aside. In small bowl, beat eggs. Coat ice cream balls with
crumb mixture, pressing crumbs firmly into ice cream. Dip balls in
beaten egg; coat again with crumb mixture. Place on wax paper-covered
tray; freeze 2 hours or until very firm.
3. Just before serving, heat 2-inches oil in fry pan or deep fryer to
375°F. Remove 2 balls at a time from freezer; fry in hot oil 20 to 25
seconds or until browned. Drain; serve immediately with
CHOCOLATE NUT SAUCE - 3 tablespoons butter or margarine - 1/3 cup
pecan pieces - 2/3 cup sugar - 1/4 cup HERSHEY'S Cocoa - 1/8 teaspoon
salt - 1/2 cup light cream - 1/2 teaspoon vanilla extract
In small saucepan over low heat, melt butter; add nuts, cooking until
lightly browned. Remove from heat; stir in sugar, cocoa and salt.
Blend in light cream. Over low heat, cook, stirring constantly, until
mixture just begins to boil. Remove from heat; stir in vanilla. Serve
warm. About 1 cup sauce.
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