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Fried Ice Cream Recipe
Fried Ice Cream Recipe photo by Taste of Home

Fried Ice Cream Recipe

Publisher Photo
Refrigerated pie crust sprinkled with cinnamon sugar makes short work of this eye-catching, mouthwatering treat from our Test Kitchen. TIP: Keep a batch of these handy scoops in your freezer for impromptu entertaining all year long.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. + freezing
MAKES:8 servings
TOTAL TIME: Prep: 30 min. + freezing
MAKES: 8 servings

Ingredients

  • 1 sheet refrigerated pie pastry
  • 1-1/2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 1 quart vanilla ice cream, softened
  • 1/2 cup honey
  • Oil for deep-fat frying

Directions

  1. Unroll pastry onto an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine sugar and cinnamon; sprinkle over pastry. Prick thoroughly with a fork. Bake at 400° for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.
  2. Place pastry in a large resealable plastic bag; coarsely crush. Transfer to a shallow bowl. Using a 1/2-cup ice cream scoop, form eight scoops of ice cream. Roll in pastry crumbs. Cover and freeze for 2 hours or until firm.
  3. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 8-10 seconds or until golden. Drain on paper towels. Immediately place in chilled bowls; drizzle with honey and serve. Yield: 8 servings.
Originally published as Fried Ice Cream in Simple & Delicious March/April 2006, p28

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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