Try this Chocolate Fried Ice Cream recipe, or contribute your own.
Suggest a better description1. 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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Serving Size: 1 Serving (207g) | ||
Recipe Makes: 6 | ||
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Calories: 491 | ||
Calories from Fat: 278 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.9g | 41 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 11.7g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 391.2mg | 120 % | |
Sodium 264.5mg | 9 % | |
Potassium 370.1mg | 10 % | |
Total Carbohydrate 39.6g | 12 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 37.4g | ||
Protein 15.4g | 22 % | |
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: 491
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