Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

This recipe is easier than some for Fried Ice Cream because of the convenience of refrigerated pie pastry. Cooking time is chilling time.

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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