1 ½ cups panko bread crumbs or gluten free bread crumbs
Oil, for frying
Optional Toppings
whipped cream
chocolate sauce
caramel sauce
sprinkles
Instructions
Scoop out five balls of the ice cream and place on a 9×13 pan. Cover the pan tightly and freeze for at least an hour, until ice cream scoops are firm.
Remove the ice cream scoops from the freezer. One at a time, dip a scoop into the beaten eggs, and then into the bread crumbs. Make sure that the ice cream is completely covered in crumbs, or it won’t fry properly. Repeat with all of the scoops, working quickly so they don’t melt too much.
Place the coated ice cream balls back into the freezer. Freeze them for at least another 1-2 hours, until the balls are completely firm.
To fry the ice cream
When ready to fry the ice cream: heat about 6 inches of oil in a small pot to 400 degrees.
Fry the balls of ice cream for 10-15 seconds, until golden brown.
Serve immediately with your favorite ice cream toppings.