Chocolate Peanut Butter Fried Ice Cream
Chocolate Peanut Butter Fried Ice Cream
Chocolate Peanut Butter Fried Ice Cream
Chocolate Peanut Butter Fried Ice Cream

Chocolate Peanut Butter Fried Ice Cream

David Venable

Vanilla fried ice cream is good; this recipe is just heavenly! Try it and you'll see what I mean!

Ingredients

  • 1 qt chocolate peanut-butter cup ice cream
  • 4 cups chocolate-flavored whole-grain corn and oat cereal, finely crushed
  • 2 cups unsalted peanuts, finely crushed
  • 4 large eggs
  • 2 Tbsp sugar
  • Vegetable oil, for frying
  • Chocolate sauce, for serving

Directions

Spoon out 8 large balls of ice cream onto a parchment paper-lined sheet pan. Freeze for at least 1-1/2 hours.
Combine the crushed cereal with the crushed peanuts in a large bowl. Dip the chilled ice-cream balls in the crumb mixture; refreeze for 45 minutes. Do not discard the crumbs.
Beat the eggs and sugar together in a large bowl. Dip the coated ice-cream balls into the eggs and then into the crumb mixture, coating completely. Put the ice cream back onto the sheet pan, cover with plastic wrap, and freeze for 2 hours. Cover and refrigerate the egg and sugar mixture.
Repeat the coating process once again and refreeze for 6 hours, or overnight.
Preheat a deep fryer to 375°F. Line a plate with paper towels.
Place one ball into the oil and fry for about 25-35 seconds. Remove from the oil and place on the paper towel-lined plate. Repeat.
Place each ball on a dessert plate and drizzle with chocolate sauce. Serve immediately.

Cook's Notes

You can use any ice cream flavor in this recipe. You can also omit the peanuts entirely or substitute them for another nut of your choice.| best results, make the fried ice cream balls the day before and let them sit in the freezer overnight.