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I’m out of control.
After this week, I have self-imposed a ban on buying any more ice cream until my freezer is thoroughly cleaned of its current contents. By my count, there are currently seven different flavors in there, plus lime popsicles.
They keep telling me that this baby is on the small side, but hell, I’m doing my part to fatten him up.
I love ice cream to begin with, but just as when I was pregnant with J, my love has ramped up into an obsession during this pregnancy. I’ll blame it on the heartburn and nausea this time around- I swear it helps.
I had actually imposed this ice-cream-buying ban last week, but then I happened to pass the ice cream case in Walmart and decided to take a peek. Blue Bunny® totally did me in. They have clear containers now, so you can SEE the ice cream- all the flavor swirls, all the chocolate bits, all the creamy ice creamy goodness in all its glory.
I bought three containers. It required some creative re-shuffling in the freezer when I got home.
There was a great sushi restaurant back where we lived in Ohio, with this incredible tempura ice cream. I had been thinking about it on and off for awhile, and this seemed like a good opportunity to try it out. I had no idea if the absolute insane idea I had in my head was going to work, but I was more than willing to try. Picture this: a hot, crispy tempura coating around a cookie coated ball of fried ice cream, hiding a hot fudge-mint-chocolate cookie “truffle” in the middle. Sounds amazing, right? And complicated.
Good news/bad news here. Its not complicated. In fact its really easy. TOO easy. Even worse? You could most definitely prepare a large batch of the ice cream balls and leave them in your freezer to fry at your convenience at any time. Step-by-step pictures are at the bottom of the post for a visual aid!
Check out all the new flavors, and then tell me- what’s your weakness going to be?? Need some ideas? Check out some other great ones here! P.S. I can also assure you that the Blue Bunny® Homemade Vanilla is scrumptious with hot fudge. And whipped cream. And peanuts. And sprinkles. Aaaaaand cherries on top!
- 1 box mint-chocolate cookies (about 30)
- 6 T hot fudge ice cream topping
- ½ gallon mint chocolate chip ice cream
- 1 cup flour
- 1 tsp baking soda
- 1 egg
- 1 cup water
- Vegetable oil, for frying
- Hot fudge, for topping
- Add half of the mint chocolate cookies to the bowl of a food processor. Run until finely ground. Add the hot fudge and pulse until the mixture is evenly combined. Roll the mixture into 1" balls. Place on a plate and refrigerate until solid.
- Pulse the remaining cookies in the food processor until coarsely chopped. Pour into a shallow bowl and set aside.
- Cut a square of saran wrap. Scoop out one scoop of ice cream onto the saran wrap. Place a truffle on top and push it into the middle slightly. Top with a second scoop of ice cream. Twist up the saran wrap to cover the ice cream and quickly mold into a ball.
- Drop the ball into the crushed cookies and coat all around. Place in freezer to re-freeze. Repeat as many times as you would like.
- When balls have re-frozen (roughly 30-60 minutes), heat 2" of oil in a saucepan to 375F. Prepare any desired toppings (warm hot fudge, whipped cream, etc)
- Add the flour and baking soda to a medium sized bowl, then whisk in the egg and water. Coat each ice cream ball in the tempura batter, drop carefully into the oil and fry for 15-20 seconds until golden brown and crispy.
- Drizzle with hot fudge and serve immediately.
- Top with hot fudge