Ingredients:
breyer’s vanilla ice cream
vegetable oil
1/4 cup chocolate cookie crumbs
1/4 cup desiccated coconut
1/4 cup crushed granola cereal
1/4 cup graham cracker crumbs
1/4 cup sugar
1 teaspoon cinnamon
fried tortillas, for bowls,make fresh (optional)
whipped cream (optional)
grated chocolate (optional)
chopped nuts (optional)
hot chocolate fudge topping (optional)
hot caramel topping (optional)
Directions:
Mix together the cookie crumbs, coconut, crushed granola, graham cracker crumbs, sugar and cinnamon.
Place evenly on a plate.
Scoop out Ice Cream to the size of tennis balls and roll in the cookie mixture, pressing firmly.
Place on a cookie sheet.
Repeat until all crumb topping is used.
Freeze balls to HARD.
Prepare optional toppings.
In a deep pot or fryer heat oil to 400 degrees, and deep enough to cover the balls-allow for the oil to foam up at first.
If your making tortilla bowls do them now.
Drain.
Fry balls two at a time for no longer than 15 seconds-just enough time to make a hard”candy” type coating thats golden.
Place in tortilla bowl, suround with whipped cream and top with what ever you wish.
I like grated chocolate or sprinkles, nuts and hot fudge.
Servings: 6
Time preparation: 60 min.
Time total: 60 min.