Graham Cracker Fried Ice Cream
TOTAL TIME: Prep: 20 min. + freezing Cook: 5 min.
YIELD: 6 servings.
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
Ingredients
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3 cups vanilla ice cream
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1/4 cup heavy whipping cream
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1-1/4 cups finely crushed graham crackers
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1 teaspoon ground cinnamon
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Oil for deep-fat frying
Directions
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1.
Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
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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.
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3.
Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes.
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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.
Nutrition Facts
1 each: 324 calories, 22g fat (8g saturated fat), 43mg cholesterol, 163mg sodium, 30g carbohydrate (17g sugars, 1g fiber), 4g protein.
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