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Ingredientes
- 1 quart Vanilla ice cream
- 1 c. Vanilla wafer crumbs, (about 30 wafers, crushed)
- 1/2 c. Finely minced pecans
- 1/2 c. Mounds sweetened coconut flakes
- 3 Tbsp. Hershey's cocoa
- 2 x Large eggs Vegetable oil Chocolate nut sauce, (recipe follows)
Direcciones
- 1. With scoop, form 6 ice cream balls. Place on wax paper-covered tray.
- Cover; freeze several hrs or possibly till very hard.
- 2. In bowl, stir together vanilla wafer crumbs, nuts, coconut and cocoa; set aside. In small bowl, beat Large eggs. Coat ice cream balls with crumb mix, pressing crumbs firmly into ice cream. Dip balls in beaten egg; coat again with crumb mix. Place on wax paper-covered tray; freeze 2 hrs or possibly till very hard.
- 3. Just before serving, heat 2-inches oil in fry pan or possibly deep fryer to 375 F. Remove 2 balls at a time from freezer; fry in warm oil 20 to 25 seconds or possibly till browned. Drain; serve immediately with
- CHOCOLATE NUT SAUCE - 3 Tbsp. butter or possibly margarine - 1/3 c. pecan pcs - 2/3 c. sugar - 1/4 c. HERSHEY'S Cocoa - 1/8 tsp. salt - 1/2 c. light cream - 1/2 tsp. vanilla extract
- In small saucepan over low heat, heat butter; add in nuts, cooking till lightly browned. Remove from heat; stir in sugar, cocoa and salt. Blend in light cream. Over low heat, cook, stirring constantly, till mix just begins to boil. Remove from heat; stir in vanilla. Serve hot. About 1 c. sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 170g | |
| Recipe makes 6 servings | |
| Calories 519 | |
| Calories from Fat 234 | 45% |
| Total Fat 26.27g | 33% |
| Saturated Fat 12.35g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 129mg | 43% |
| Sodium 245mg | 10% |
| Potassium 318mg | 9% |
| Total Carbs 63.63g | 17% |
| Dietary Fiber 3.1g | 10% |
| Sugars 42.88g | 29% |
| Protein 8.97g | 14% |
