More About This Recipe
Scoops of ice cream, covered in chocolate cookie crumbs and deep fried. Believe it.
Ever ordered fried ice cream after a restaurant meal? I know, right?!
Every time I order it, I wish I could make it at home. A crispy, crunchy crust hiding a melty cool mound of ice cream. There are so many things right here.
So, I set out to make a cookie-crusted twist on traditional fried ice cream. Add bananas and strawberries and all the other good stuff (fudge, sprinkles, joy). The end result? Well ... check it out ...
It all starts when you crush chocolate sandwich cookies and spin giant ice cream scoops into the crumbs. Once covered, I popped the ice cream scoops back into the freezer so I could prep the rest of the sundae stuff.
Next, a quick prep of strawberry topping. Cascadian Farm organic strawberry fruit spread gets heated with a bit of water to thin it out. In 30 seconds, you’ll have a deliciously drizzly strawberry topping ready to go.
You’ll also need bananas, hot fudge and sprinkles to add to your finished ice cream balls.
With everything ready, it’s time to fry! Pull your cookie-covered scoops from the freezer, and carefully add them to hot oil for 5 seconds. It goes quick! Stay close so you can get them in and out fast.
Top with whipped cream, strawberries, hot fudge, and strawberry sauce – and anything else that makes this the sweetest treat ever. Sprinkles finish it all off.
Just like that – delicious, splendid, and totally fun to make!
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's Tablespoon profile to see what she cooks up next!