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Coconut Fried Ice Cream

2 pints vanilla ice cream
2 large eggs
1/2 teaspoon vanilla extract
4 cups coconut cookie crumbs
1/2 cup flaked coconut
vegetable oil


Place 8 scoops of the ice cream on a baking sheet, and freeze at least 1 hour or until firm.

Combine eggs and vanilla; divide mixture in half. Cover half of egg mixture, and chill. combine cookie crumbs and coconut; divide mixture in half.

Dip each ice-cream ball into half of egg mixture, and dredge in half of crumb mixture. Place on baking sheet, and freeze at least 1 hour or until firm. Remove from freezer; dip in remaining chilled egg mixture, and dredge in remaining crumb mixture. Return to baking sheet; cover and freeze several hours or until firm.

Pour oil to a depth of 3 inches into a Dutch oven. Heat to 375F.

Fry ice cream balls in oil for 30 seconds or until golden brown. Drain on paper towels, and serve immediately. Makes 8 servings.

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