Best 4 Chocolate Fried Ice Cream Recipes

FRIED ICE CREAM

Steps:

• Melt the butter in a nonstick skillet over medium heat. Add the crushed cornflakes and toast until golden, about 5 minutes.
• Remove the skillet from the heat and stir in the sugar, cinnamon and salt. Allow to cool slightly.
• Scoop the ice cream into a bowl or bowls, and spoon over generous quantities of the fried cornflake crumbs. Top with some whipped cream, sprinkles and maraschino cherries.

DEEP-FRIED ICE CREAM RECIPE BY TASTY

Steps:

• Line a baking sheet with wax paper.
• Use a 1-tablespoon scoop to portion 12 ice cream balls onto the prepared baking sheet. Freeze for at least 4 hours, or overnight.
• Cut the biscuits in half, then roll out each half on a lightly floured surface into a thin round.
• Working quickly, add a frozen ice cream ball to the center of each dough round. Wrap the dough around the ice cream to seal tightly. Set on the baking sheet. Repeat with the remaining dough and ice cream.
• Freeze the biscuit balls for 1-2 hours, until firm.
• Heat the canola oil in a large pot over medium-high heat until it reaches 325°F (160°C).
• Working 4 at a time, add the biscuit balls to the hot oil and cook until golden brown and crunchy, 2-3 minutes. Transfer to a paper towel-lined baking sheet to drain.
• Transfer the fried balls to the freezer for another hour, until firm.
• To serve, arrange the fried ice cream balls on a plate and top with chocolate syrup, whipped cream, and sprinkles.
• Enjoy!

CHOCOLATE FRIED ICE CREAM

Steps:

• Chocolate Fried Ice Cream-------.
• With scoop, form 6 ice cream balls.
• Place on wax paper-covered tray.
• Cover; freeze several hours or until very firm.
• 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.
• 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.
• Chocolate Nut Sauce-----.
• 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.

FRIED ICE CREAM

Steps:

• Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour.
• In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours.
• In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C).
• Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.