| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 2 hr 30 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 2 pints ice cream (any flavor)
- 3 cups panko breadcrumbs
- 4 large eggs
- 1 tablespoon vanilla extract
- Vegetable oil, for frying (about 8 cups)
- Cocoa powder, for dusting
- 4 ounces bittersweet chocolate, chopped
- 6 tablespoons whole milk
- 2 tablespoons heavy cream
- 1 tablespoon unsalted butter
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the ice cream: Scoop 8 balls of ice cream onto a baking sheet. Freeze until hard, about 1 hour. Put the panko in a shallow bowl. In another shallow bowl, whisk the eggs and vanilla until combined. Roll the ice cream balls in the egg mixture; let the excess drip off, then roll in the panko to coat. Return to the baking sheet and freeze until the coating is firm, about 1 hour. Repeat, rerolling in the egg mixture, then the panko (the ice cream should be completely covered). Return to the freezer until firm, at least 1 more hour. (At this point, you can wrap the breaded ice cream in plastic and freeze for up to 3 days.)
- Make the sauce: Combine the chocolate, milk, heavy cream, butter, sugar, vanilla and salt in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and the sauce is smooth. Heat about 2 1/2 inches of vegetable oil in a deep pot over medium-high heat until a deep-fry thermometer registers 400 degrees F. Fry the frozen ice cream balls, two at a time, until the coating is golden brown, about 30 seconds. Remove with a slotted spoon and drain on a paper towel-lined plate. Serve immediately with the chocolate sauce; dust with cocoa powder. Photograph by Kang Kim
- What do you think this fried ice cream should be called? Let us know; you must use the entry form in order to be considered.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 557 |
| Total Fat | 40 g |
| Saturated Fat | 11 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 25 g |
| Protein | 9 g |
| Cholesterol | 132 mg |
| Sodium | 147 mg |
Reviews
I could name this delicious dessert HEAVENLY DUST !!!!!!!
Excellent tasting ice cream–I used Cherry Vanilla Ice Cream–and called it a HOT Cherry Crunch–loved it
Although a tad labor intensive, this recipe is perfection personified. I would, however, like to add a word of caution through my experience: I first thought it would be fun to make bite-sized fried ice cream using a melon baller. The results were less than desirable, as the density of the tiny frozen ice cream balls did not withstand their brief submersion in boiling oil. As the ingredients/directions specify, you need ice cream balls the dimensions of a full-size ice cream scoop.
By the way, chocolate chip mint ice cream is the flavor I chose — and, I’m glad I did.
By the way, chocolate chip mint ice cream is the flavor I chose — and, I’m glad I did.
Chocolate Tempura Ice Cream! Reminds me of making tempura…this dish sounds like a good ending to a sushi dinner
I came up with a very creative name and shall not unveil it’s cleverness until it’s published in the next issue with “Recent Winner: _________” above it.
My suggestion cause my husband is a huge Ice cream and golf lover is….Gulp Balls!
This dish is time consuming. I think I would name this dish frozen croquettes,
I haven’t tried the recipe yet but I would name it “Southern Fried – I Thought I Died Ice Cream”
I haven,t tried it yet. but I would call this dish Icy Blast.
My name for this dish is “Creamy Inside Scoop”
Dish is delicious – needed a little sweetness to compensate for the panko coating. I drizzled mine with a caramel sauce. The chocolate sauce is also good to add sweetness. Delicious! Different flavors of ice cream work great too. A little labor intensive but a rewarding dish to serve and amaze family and guests. : I love things u can do ahead.