Chocolate Fried Ice Cream Recipe

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0 votes | 1324 views
Servings: 6

Ingredients

Cost per serving $0.76 view details
  • 1 quart Vanilla ice cream
  • 1 c. Vanilla wafer crumbs, (about 30 wafers, crushed)
  • 1/2 c. Finely minced pecans
  • 1/2 c. Mounds sweetened coconut flakes
  • 3 Tbsp. Hershey's cocoa
  • 2 x Large eggs Vegetable oil Chocolate nut sauce, (recipe follows)

Directions

  1. 1. With scoop, form 6 ice cream balls. Place on wax paper-covered tray.
  2. Cover; freeze several hrs or possibly till very hard.
  3. 2. In bowl, stir together vanilla wafer crumbs, nuts, coconut and cocoa; set aside. In small bowl, beat Large eggs. Coat ice cream balls with crumb mix, pressing crumbs firmly into ice cream. Dip balls in beaten egg; coat again with crumb mix. Place on wax paper-covered tray; freeze 2 hrs or possibly till very hard.
  4. 3. Just before serving, heat 2-inches oil in fry pan or possibly deep fryer to 375 F. Remove 2 balls at a time from freezer; fry in warm oil 20 to 25 seconds or possibly till browned. Drain; serve immediately with
  5. CHOCOLATE NUT SAUCE - 3 Tbsp. butter or possibly margarine - 1/3 c. pecan pcs - 2/3 c. sugar - 1/4 c. HERSHEY'S Cocoa - 1/8 tsp. salt - 1/2 c. light cream - 1/2 tsp. vanilla extract
  6. In small saucepan over low heat, heat butter; add in nuts, cooking till lightly browned. Remove from heat; stir in sugar, cocoa and salt. Blend in light cream. Over low heat, cook, stirring constantly, till mix just begins to boil. Remove from heat; stir in vanilla. Serve hot. About 1 c. sauce.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 170g
Recipe makes 6 servings
Calories 519  
Calories from Fat 234 45%
Total Fat 26.27g 33%
Saturated Fat 12.35g 49%
Trans Fat 0.0g  
Cholesterol 129mg 43%
Sodium 245mg 10%
Potassium 318mg 9%
Total Carbs 63.63g 17%
Dietary Fiber 3.1g 10%
Sugars 42.88g 29%
Protein 8.97g 14%
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