Fried Ice Cream

Name: Fried Ice Cream
Prep time: 30 min
Total time: 30 min
Yield: 8 servings.
Ingredients: 1 sheet refrigerated pie pastry; 1-1/2 teaspoons sugar; 1 teaspoon ground cinnamon; 1 quart vanilla ice cream; Oil for deep-fat frying; 1/2 cup honey

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

Ingredients

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

Directions

Preheat oven to 400°. Unroll pastry onto an ungreased baking sheet. Mix sugar and cinnamon; sprinkle over pastry. Prick thoroughly with a fork. Bake until golden brown, 10-12 minutes. Cool completely on a wire rack.
Place pastry in a large resealable plastic bag; crush to form coarse crumbs. Transfer to a shallow bowl. Using a 1/2-cup ice cream scoop, drop a scoop of ice cream into crumbs; roll quickly to coat and shape into a ball. Transfer to a waxed paper-lined baking sheet; place in freezer. Repeat seven times; freeze until firm, 1-2 hours.
To serve, heat oil to 375° in an electric skillet or deep-fat fryer. Fry ice cream balls until golden, 8-10 seconds. Drain on paper towels. Serve immediately in chilled dishes. Drizzle with honey.

Originally published as Fried Ice Cream in Simple & Delicious March/April 2006