Chocolate fried ice cream

Yield: 6 Servings

Measure Ingredient
1 quart Vanilla ice cream
1 cup Vanilla wafer crumbs (about 30 wafers, crushed)
½ cup Finely chopped pecans
½ cup MOUNDS Sweetened Coconut Flakes
3 tablespoons HERSHEY'S Cocoa
2 \N Eggs
\N \N Vegetable oil
3 tablespoons Butter or margarine
⅓ cup Pecan pieces
⅔ cup Sugar
¼ cup HERSHEY'S Cocoa
⅛ teaspoon Salt
½ \N Cup light cream
½ \N Teaspoon vanilla extract


1. 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.

3. 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.

4. Just before serving, heat 2-inches oil in fry pan or deep fryer to 375 degrees F. Remove 2 balls at a time from freezer; fry in hot oil 20 to 25 seconds or until browned. Drain; serve immediately with CHOCOLATE NUT SAUCE. 6 servings. CHOCOLATE NUT SAUCE 1. 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.

2. Over low heat, cook, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla. Serve warm. About 1 cup sauce.

[Copyright 1995 Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] [Meal-Master format courtesy of Karen Mintzias]

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