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Fried Ice Cream


  • 1 56 ounce container Klein’s Vanilla Ice Cream
  • 3 cups crushed corn flakes*
  • 1 ½ cups vanilla sandwich cookie crumbs*
  • 3 Tablespoons sugar
  • 2 eggs, lightly beaten
  • canola oil, for frying
Fried Ice Cream

  1. The trick to success with this recipe is the time in the freezer, which allows the ice cream to freeze until it’s completely solid – don’t be tempted to skimp on the time or you will regret it. Rather, plan ahead. (I have some frozen ice cream balls in my freezer waiting for my family chanukah party!)
  2. To prepare the ice cream balls: Scoop the Klein’s ice cream into large scoops (this is best done with a large ice cream scooper) and place in a 9×13 pan. Cover the pan tightly and freeze for at least an hour, until ice cream scoops are firm. Remove the frozen ice cream scoops from the freezer. One at a time, dip a scoop into the crumb mixture, then into the beaten eggs, and then back into the crumb mixture. Meanwhile, prepare the coating: combine crushed corn flakes, cookie crumbs and sugar in a mixing bowl.
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  4. Get full recipe click here

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