Skip to main content

Graham Cracker Fried Ice Cream

I've eaten fried ice cream lots of times, but have never attempted making it at home.   I found this recipe on Taste of Home, and thought it would be fun to make with my son.    While it's not a difficult recipe, it does require a lot of chilling time.  We made ours on a warm day, and had to hustle to keep it from melting while coating.  There is a very short window between crispy and delicious and a giant mess when frying, so take the time suggested very literally.    My son requested a sprinkle of cinnamon sugar on them after frying, and I set out toppings of honey or hot fudge.   So good! Thank you Kay H for sharing your recipe  :)

Brown food and ice cream are two of my photography nightmares.   This is real life, real food, and as I said, a warm day.   Quick snaps before melting was all I was able to achieve. 


                     
* Exported from MasterCook *

                      Graham Cracker Fried Ice Cream

  3               cups  vanilla ice cream
     1/4           cup  heavy whipping cream
  1 1/4           cups  finely crushed graham crackers
  1           teaspoon  ground cinnamon
                        Oil -- for deep-frying

Using a 1/2-cup ice cream scoop, place six scoops of ice cream on a baking sheet. Freeze. Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture. Roll ice cream balls again in cream, then coat again with crumbs. Freezer for 15 minutes. In an electric skillet or deep-fat fryer, heat oil to 375'. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.

Source:
http://www.tasteofhome.com/recipes/graham-cracker-fried-ice-cream



Happy #MexicanRecipes   Let’s have a fiesta of Cinco de Mayo inspired recipes all week long!
Check back each and every day for new recipes by following along with the hashtag #MexicanRecipes on social media.

Are you a food blogger interested in posting within our blogging community? Find out more by joining us online: Holiday Fun with Our Blog Friends.



Comments

  1. I like that this recipe calls for graham cracker crumbs instead of crushed corn flakes. I know it was labor intensive...good for you for persevering.

    ReplyDelete
    Replies
    1. I wasn't going to let it beat me! The yeast biscuits that are refusing to rise today may be another story :)

      Delete
  2. Replies
    1. When we get it out, I almost always take home half my meal to make sure that I leave room for dessert!

      Delete
  3. What a fun way to end a great meal and a great week of recipes!

    ReplyDelete
    Replies
    1. I agree, my printer is absolutely working overtime this week :)

      Delete
  4. You're brave for trying it at home! This is one of the few desserts that scare me to make at home, lol.

    ReplyDelete
  5. I am so excited that you did it! I basically never fry, so the idea scares me. But the results look delicious so it is certainly tempting. YUUUUMMM!

    ReplyDelete
  6. Such a fun dessert. I'd be so afraid the ice cream would melt.

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! ************************* Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked ba

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Lemon Chicken Rice Soup

I've been making this Lemon Chicken Rice Soup for over a decade and we love it now as much as we did the first time I made it.  It's a "semi-homemade" recipe that comes together quickly but tastes like you spent all day on it. I start with chicken breast tenderloins chopped into bite sized pieces.  You can use any cut you want, you just want about 1 1/2 pounds. I cook the chicken with a little olive oil and fresh cracked black pepper in a dutch oven until the chicken is no longer pink.   Next up is carrots.  You can use thinly sliced carrots but I like to run mine over the Microplane. They get distributed so much more evenly that way.  I then add a 32oz low sodium chicken broth and cream of chicken soup and stir well. I've admitted in the past, I cannot cook rice, so the Ben's Ready Rice are one of my culinary best friends. I love the Roast Chicken flavor for this! I microwave them for about 60 seconds before adding them into the pot.  Obviously the key to thi