Fried Ice Cream
Ingredients:
- 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
Directions:
- 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!)
- 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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- Get full recipe click here
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