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Chocolate Fried Ice Cream

Chocolate Fried Ice Cream

  • PRINT

SKILL LEVEL : expertPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories500
Calories from Fat280
Total Fat31 g48% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol105 mg35% DV
Sodium160 mg7% DV
Total Carbohydrates53 g18% DV
Dietary Fiber5.0 g20% DV
Sugars35 g
Protein7 g
Vitamin A5% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron15% DV
  Amount Per Serving % DV *
Calories500
Calories from Fat280
Total Fat31 g48% DV
Saturated Fat13 g65% DV
Trans Fat0 g
Cholesterol105 mg35% DV
Sodium160 mg7% DV
Total Carbohydrates53 g18% DV
Dietary Fiber5.0 g20% DV
Sugars35 g
Protein7 g
Vitamin A5% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron15% DV
  • 1 cup vanilla wafer crumbs (about 30 wafers, crushed)
  • 1/2 cup MOUNDS Sweetened Coconut Flakes
  • CHOCOLATE NUT SAUCE (recipe follows)
  • 3 tablespoons HERSHEY'S Cocoa
  • 1 quart vanilla ice cream
  • 1/2 cup pecans finely chopped
  • 2 eggs
  • 2 quarts Vegetable oil for frying

Directions

  • 1. Cover tray with wax paper. Form 8 ice cream balls with scoop; place on prepared tray. Cover; freeze several hours or until very firm.
  • 2. Stir together vanilla wafer crumbs, nuts, coconut and cocoa in medium bowl; set aside. Beat eggs in small bowl. 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 prepared tray; freeze 2 hours or until very firm.
  • 3. Just before serving, heat 2-inches oil in fry pan or deep fryer to 375°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. 8 servings.
  • 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. Melt butter in small saucepan over low heat; add nuts. Cook and stir until lightly browned. Remove from heat; stir in sugar, cocoa and salt.
  • Stir in light cream. Cook over low heat, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla. Serve warm. About 1 cup sauce.

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Ingredients sitting on a table

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