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

Graham Cracker Fried Ice Cream Recipe

Publisher Photo
This was a dessert I used to order at my favorite Mexican restaurant. I couldn't believe you could fry ice cream, but this recipe is delicious proof. Top it with honey, caramel ice cream topping or whipped cream.—Kay Higgins, Madawaska, Maine
TOTAL TIME: Prep: 20 min. + freezing Cook: 5 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + freezing Cook: 5 min.
MAKES: 6 servings

Ingredients

  • 3 cups vanilla ice cream
  • 1/4 cup heavy whipping cream
  • 1-1/4 cups finely crushed graham crackers
  • 1 teaspoon ground cinnamon
  • Oil for deep-fat frying

Nutritional Facts

1 serving equals 324 calories, 22 g fat (8 g saturated fat), 43 mg cholesterol, 163 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
  2. Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture.
  3. Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes.
  4. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately. Yield: 6 servings.
Originally published as Fried Ice Cream in Taste of Home April/May 2008, p15

Nutritional Facts

1 serving equals 324 calories, 22 g fat (8 g saturated fat), 43 mg cholesterol, 163 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Graham Cracker Fried Ice Cream

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 1, 2013

My family really enjoyed this. It is a bit time consuming with all the freezing, so plan ahead. I would also only fry the ice cream for about 10 seconds, because too long after that and it starts to melt and the grahm cracker crumbing starts to fall off.

MY REVIEW
Reviewed Jun. 6, 2011

A disappointment. First off, the amounts listed in the recipe were off. I needed to make 50% more of both the heavy cream and graham cracker mixture to have enough to cover all 6 scoops of ice cream(1/2 cup scoops as stated). Next, half of the batter fell off in the fryer, leaving a partly bald dessert. Finally, the taste wasn't that great. Pretty much just tasted like pouring crushed graham crackers over a scoop of ice cream, thus rendering all my hard work pointless. I will try the pie-crust version next time and see if that's any better.

MY REVIEW
Reviewed May. 3, 2009
MY REVIEW
Reviewed May. 1, 2009

Try Cinnamon Toast Crunch-type cereal finely crushed, either roll ice cream in it or sprinkle over. Even better than cinnamon grahams.

MY REVIEW
Reviewed Apr. 30, 2009
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT