Ingredients
- Chocolate cookie crumbs: 1 1/2 cups
- Melted butter: 1/4 cup
- Vanilla ice cream: 1 quart, softened
- Vegetable oil: 3 cups
- Corn flakes: 2 cups, crushed
- Ground cinnamon: 1 teaspoon
- Eggs: 2 large, beaten
Instructions
- Step 1: Combine cookie crumbs and melted butter in a bowl. Press into the bottom of a 9-inch pie plate to form a crust. Freeze for 30 minutes.
- Step 2: Spread softened ice cream evenly over the crust. Freeze for at least 2 hours, or until solid.
- Step 3: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Step 4: In a shallow dish, combine crushed corn flakes and cinnamon. Dip the frozen pie in the beaten eggs, then coat thoroughly with the corn flake mixture.
- Step 5: Carefully lower the entire pie into the hot oil and fry for about 10-15 seconds, or until golden brown. Remove immediately and drain on paper towels.
Notes
- To prevent freezer burn, wrap the fried ice cream pie tightly in plastic wrap and then foil before freezing any leftovers.
- A quick way to soften the crust without melting the ice cream: let slices sit at room temperature for just a few minutes before serving.
- Garnish each slice with whipped cream, chocolate sauce, and a sprinkle of cinnamon for an extra decadent treat.
- For a more even coating, use your hands to gently press the corn flake mixture into the sides of the ice cream pie before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American