RECIPE: Chocolate Peanut Butter Fried Ice Cream | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Chocolate Peanut Butter Fried Ice Cream – THE NIBBLE Blog – Adventures In The World Of Fine Food
THE NIBBLE BLOG: Products, Recipes & Trends In Specialty Foods
Also visit our main website, TheNibble.com.

RECIPE: Chocolate Peanut Butter Fried Ice Cream

Here’s something fun for father’s day: Chocolate Peanut Butter Fried Ice Cream. The recipe is from QVC’s chef, David Venable.

It uses store-bought ice cream. If you’re comfortable with deep frying, this is an easy recipe.

While this recipe uses chocolate peanut butter cup ice cream, you can use whatever flavor you like; and substitute chopped almonds, macadamias, pecans, pistachios, or walnuts for the peanuts.

To make things even easier, you can prepare this recipe a few days in advance, through Step 4.

EASY DEEP FRIED ICE CREAM RECIPE

Ingredients

  • 1 quart chocolate peanut-butter cup ice cream (or other flavor)
  • 4 cups chocolate-flavored whole-grain corn and oat
  • cereal,* finely crushed

  • 2 cups unsalted peanuts or other nuts, finely crushed
  • 4 large eggs
  • 2 tablespoons sugar
  • Vegetable oil for frying
  • Chocolate sauce for garnish
  •  

    Something special for dessert: fried ice cream. Photo courtesy QVC.

     

    *Cheerios Frosted Whole Grain Oat & Corn Cereal, for example. You can substitute Corn Flakes or Frosted Flakes.

    Preparation
    1. SPOON out 8 large balls of ice cream onto a parchment paper-lined sheet pan. Freeze for at least 1-1/2 hours.

    2. COMBINE the crushed cereal with the crushed peanuts in a large bowl. Dip the chilled ice-cream balls in the crumb mixture; refreeze for 45 minutes. Do not discard the crumbs.

     


    Fried ice cream ready for its close-up. Photo courtesy QVC
     

    3. BEAT the eggs and sugar together in a large bowl. Dip the coated ice-cream balls into the eggs and then into the crumb mixture, coating completely. Put the ice cream back onto the sheet pan, cover with plastic wrap, and freeze for 2 hours. Cover and refrigerate the egg and sugar mixture.

    4. REPEAT the coating process once again and refreeze for 6 hours, or overnight.

    5. PREHEAT a deep fryer to 375°F. Line a plate with paper towels.

    6. PLACE one ball into the oil and fry for about 25-35 seconds. Remove from the oil and place on the paper towel-lined plate. Repeat.

    7. PLACE each ball on a dessert plate and drizzle with chocolate sauce. Serve immediately.

     

    FIND MORE OF OUR FAVORITE ICE CREAM RECIPES.

      




    Comments are closed.



    © Copyright 2005-2019 Lifestyle Direct, Inc. All rights reserved. All images are copyrighted to their respective owners.