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Chi Chi's Fried Ice Cream
Serving Size: 4


Cooking Directions:
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1 pint ice cream
2 eggs -- divided, beaten
1/2 teaspoon vanilla -- divided
2 1/2 cups sweetened cornflakes -- crushed
1/2 teaspoon ground cinnamon
Cooking oil -- for deep fat frying

Place 4 scoops (about 1/2 cup each) of ice cream in seperate plastic bags.
Freeze for 1 hour or until very firm.

In a small mixing bowl stir together 1 egg and 1/4 teaspoon vanilla. In a
shallow bowl carefully stir together cornflakes and cinnamon. Dip each
frozen ice cream ball into the egg mixture then roll it in cereal mixture.
Return coated ice cream balls to the freezer, for one hour, or until
firm. Reserve reamining cereal mixture.

In a small mixing bowl stir together the remaining egg, and vanilla.
Remove coated ice cream balls from the freezer. Dip ice cream balls into
egg mixture, again, and then roll them in the remaining cereal mixture.
Cover and freeze for several hours or until firm.

In a deep fat fryer or heavy saucepan, fry frozen coated ice cream balls,
1 or 2 at a time, in deep hot oil (375 degrees) for 15 seconds, or until
golden brown. Drain on paper towels.

Serve with melted chocolate, honey, plain or with fried white tortillas
dipped in cinnamon sugar.

This recipe yields 4 servings.

© 2008
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