While having my homemade avocado ice cream, this is the 1st idea that popped into my mind. I used to make this whenever I have some leftover ice cream. And I know that you are judging me for having leftover ice cream. Lol!
This makes an excellent treat! The trick is not to overfill and to seal the edges tightly and properly. You do not want ice cream leaking out during the deep frying process. Trust me. Another important note is the oil temperature. Always check the temperature by sticking a wooden chopstick into the oil. If bubbles start to form around the chopstick, the oil is ready for deep frying.
I decided to take things up a notch by spreading some chocolate sauce. You will get a hot, cwispy, crunchy, old, creamy, chocolaty, coconuty and avoy sensation. You have to give this recipe a try to find out.
High Quality Dark Chocolate Preferably Valrhona or Callebaut, 50g
Coconut Oil, 20g
Instant Coffee, Pinch
Fresh Orange Zest, 1/2 Orange
Hazelnuts Coarsely Chopped, 20g
Grapeseed / Peanut / Sunflower / Canola Oil, For Frying
Sandwich Bread, 2 Slices
Avocado Ice Cream Homemade / Any Store Bought Ice Cream 1 Large Scoop
Egg Lightly Beaten, 1
Desiccated Coconut, For Dredging
Dutch Oven / Deep Fryer
Large Cast Iron Skillet / Pan
Please my "Avocado Ice Cream" page for the recipe.
Melt the chocolate on a double boiler.
Once melted, remove from heat and add in the coffee, orange zest and hazelnuts.
Mix until well combined and set aside.
Add about 4 inches of oil to a dutch oven over medium heat.
Slice and remove the crusts from the bread.
*You can use the crusts for bread crumbs, or simply dredge them into beaten egg, desiccated coconut and deep fried them. Serve the crust sticks with any leftover chocolate sauce*
Pinch the 4 edges of each slice of bread.
Spread the chocolate mixture onto each slice of bread.
Place some avocado ice cream onto the center of 1 bread.
Sandwich together and pinch the 4 edges tightly together to seal properly.
*That is crucial as the ice cream will leak and create a huge mess during the frying process.*
Dredge the sandwich onto the beaten egg, coating well.
Followed by the desiccated coconut.
*To check the temperature, insert a wooden chopstick into the oil. If bubbles start to form, not rapidly, the temperature is ready.*
Place the dredged sandwich onto a spider and gently drop it into the oil.
Deep fried until golden brown on both sides.
Remove from heat and drain off excess oil on a wire cooling rack or on a plate lined with kitchen paper.
Hot, cwispy, crunchy, old, creamy, chocolaty, coconuty and avoey sensation...
Don't waste the crust. Make bread sticks and dip them into any leftover chocolate sauce...