Print Recipe

Chocolate Fried Ice Cream



Ice Cream

Chocolate Nut Sauce


  1. Ice Cream: With scoop, form 6 ice cream balls. Place on wax paper-covered tray. Cover; freeze several hours or until very firm.
  2. In bowl, stir together vanilla wafer crumbs, nuts, coconut and cocoa; set aside. In small bowl, beat eggs. Coat ice cream balls with crumb mixture, pressing crumbs firmly into ice cream. Dip balls in beaten egg; coat again with crumb mixture. Place on wax paper-covered tray; freeze 2 hours or until very firm.
  3. Just before serving, heat 2 inches oil in frying pan or deep fryer to 375 degrees F.
  4. Remove 2 balls at a time from freezer; fry in hot oil 20 to 25 seconds or until browned.
  5. Drain; serve immediately with Chocolate Nut Sauce.
  6. Chocolate Nut Sauce: In small saucepan over low heat, melt butter; add nuts, cooking until lightly browned. Remove from heat; stir in sugar, cocoa and salt. Blend in light cream. Over low heat, cook, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla extract.
  7. Serve warm.

Makes about 1 cup sauce.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.