Chocolate Fried Ice Cream
Try this Chocolate Fried Ice Cream recipe, or contribute your own. "Ice cream" and "Cream" are two of the tags cooks chose for Chocolate Fried Ice Cream.
Yield: 6 Ready in 1 hours
4 people trying soon
Chocolate Fried Ice Cream Preparation
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 375F. 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 HERSHEYS 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. Busted by: Barbra
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