French Fried Ice Cream WIth Cinnamon-Fudge Sauce
ready in: over 5 hrs
recipe id: 46160
cook method: stovetop
1 quart vanilla ice cream
3 ounces slivered almonds
2 eggs, beaten
3/4 cup graham cracker crumbs
2 ounces unsweetened chocolate
1 tablespoon butter or margarine
1/3 cup boiling water
1 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon corn syrup
1 teaspoon vanilla extract
Place scoops ice cream on a cookie sheet; freeze at least 1 hour or until firm.
Roll each ice cream ball in ground almonds coating well. Dip in beaten egg and dredge in graham cracker crumbs until thoroughly coated. Place on a cookie sheet; then cover and freeze for several hours.
Fry ice cream balls in deep hot oil (375 degrees F) for 20 to 30 seconds or until golden brown. Drain on paper towels and serve immediately with Cinnamon-Fudge Sauce.
For Cinnamon-Fudge Sauce: Combine chocolate butter and water in a heavy saucepan; cook over low heat until chocolate melts stirring constantly. Add sugar cinnamon and corn syrup; mix well. Bring mixture to a boil; reduce heat and simmer uncovered 7 minutes without stirring. Remove from heat and stir in vanilla. Allow to cool before serving.
nutritionNutritional data has not been calculated yet.
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