Coconut fried ice cream
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | quart | Ice cream, vanilla |
| 2 | Eggs; beaten | |
| ½ | teaspoon | Vanilla extract |
| 4 | cups | Coconut-flavored cookie crumbs |
| ½ | cup | Coconut, flaked |
Directions
Place 8 scoops of ice cream on a cookie sheet; freeze at least 1 hour or until firm.
Combine eggs and vanilla; mix well, and divide in half. Cover half of egg mixture and chill. Combine cookie crumbs and coconut; divide mixture in half. Set half of crumb mixture aside.
Dip each ice cream ball in egg mixture, and dredge in crumbs mixture.
Place on a cookie sheet, and freeze at least 1 hour or until firm.
Remove from freezer; dip in remaining egg mixture, and dredge in remaining crumb mixture. Return to cookie sheet; cover and freeze several hours or until firm. Fry ice cream balls in deep hot oil (375 degrees) for 30 seconds or until golden brown. Drain on paper towels, and serve immediately.
SOURCE: Southern Living Magazine, June 1985. Typos by Nancy Coleman.
Submitted By NANCY COLEMAN On 12-09-94