This recipe is something my girlfriend and I make from time to time. It is a different approach to a great desert! You can use any flavor of ice cream, we like the basic chocolate, strawberry and vanilla.
1. Defrost Sara Lee Pound Cakes, and then slice into 1/4 inch slices
2. Take 1 slice and add 2 1/2 tablespoons of ice cream to the center of the slice of pound cake.
3. Take the piece of pound cake with ice cream in your hand, and place a second slice of pound cake over the top of the ice cream and lightly mold the pound cake around the ice cream forming a ball or football like shape.
4. IMPORTANT!!! - IF you see ice cream or cracks between the slices, use a little piece of an additional slice of pound cake, and wet your hand with water to seal in the ice cream.
5. Repeat until all pound cake slices have been used and you have between 8 and 12 ice cream balls
6. Take the plastic wrap, tear a piece about 10 inches long, and wrap one of the ice cream balls, tightly and make sure it is completely covered and sealed. Repeat until all the ice cream balls are wrapped, and place in the freezer.
7. ICE CREAM BALLS MUST FREEZE FOR 24 HOURS TO HARDEN FOR FRYING. The ice cream balls can be stored for up to 1 week.
8. When you are ready to serve the desert, add the quart of oil to a medium sauce pan, and heat over MEDIUM HEAT. The oil is ready when a drop of water makes the oil pop and ripple.
9. once the oil is hot, remove the ice cream balls from the freezer and unwrap. It is best if you set a large container lined with paper towel, or a large serving dish with paper towel for draining close to the oil for when you remove the ice cream balls.
10. GENTLY drop ONE ice cream ball into the oil, and fry for 15-20 seconds, then using 2 forks, turn the ball to the other side, and fry for 15-20 seconds and then remove to the paper towel, repeat until you have fried all the ice cream balls.
11. To plate, cut 2 balls in half, and decorate with chocolate syrup, strawberry syrup, powdered sugar, mint, or any other favorite toppings like whip cream or walnuts, etc.
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12. Ice Cream Balls will not melt for some time, so there is no need to rush. The ice cream should stay hard for about 10 - 15 minutes after removing from the oil.
13. Hope that you enjoy this awesome, amazing, desert!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 1439 | ||
Calories from Fat: 1095 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 121.7g | 162 % | |
Saturated Fat 18.2g | 91 % | |
Monounsaturated Fat 71.4g | ||
Polyunsanturated Fat 29.1g | ||
Cholesterol 92.8mg | 29 % | |
Sodium 404.5mg | 14 % | |
Potassium 359.2mg | 9 % | |
Total Carbohydrate 82.2g | 24 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 80g | ||
Protein 8.3g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1439
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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