“This recipe is easier than some for Fried Ice Cream because of the convenience of refrigerated pie pastry. Cooking time is chilling time.”
READY IN:
2hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Unroll pastry onto an ungreased 15x10x1-inch baking pan.
  2. Combine sugar and cinnamon; sprinkle over pastry. Prick thoroughly with a fork. Bake at 400 for 10-12 minutes or until lightly browned. Cool on a wire rack for 5 minutes.
  3. Place pastry in a large resealable plastic bag; coarsely crush. Transfer to a shallow bowl.
  4. Using a 1/2 cup ice cream scoop, form eight scoops of ice cream. Roll in pastry crumbs. Cover and freeze for 2 hours or until firm.
  5. In an electric skillet or deep-fat fryer, heat oil to 375. Fry ice cream balls for 8-10 seconds or until golden.
  6. Drain on paper towels. Immediately place in chilled bowls; drizzle with honey and serve.

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