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
Graham Cracker Fried Ice Cream
Graham Cracker Fried Ice Cream
Prep Time
20 min
Cook Time
5 min
Yield
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
Directions
- Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze.
- 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.
- Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes.
- 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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