Chocolate Fried Ice Cream

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Ice Cream

  • 1 quart vanilla ice cream
  • 1 cup vanilla wafer crumbs
  • 1/2 cup finely chopped pecans
  • 1/2 cup flaked coconut
  • 3 tablespoons Hershey's Cocoa
  • 2 eggs
  • Vegetable oil

Chocolate Nut Sauce

  • 3 tablespoons butter or margarine
  • 1/3 cup pecan pieces
  • 2/3 cup sugar
  • 1/4 cup Hershey's Cocoa
  • 1/8 teaspoon salt
  • 1/2 cup light cream
  • 1/2 teaspoon vanilla extract


  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.

Yield: about 1 cup sauce

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