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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From , this is a little different than the traditional recipe Ingredients:
1 refrigerated pie crust, unbaked |
2 teaspoons sugar |
1 1/2 teaspoons cinnamon |
1 quart ice cream (preferably vanilla) |
oil (for deep frying) |
2/3 cup honey |
Directions:
1. In a large, ungreased baking dish, place the pie pastry flat on the bottom. Combine the sugar and cinnamon and sprinkle over the pastry. Prick whole surface with fork and bake at 400*F for 10 - 12 minutes or until pastry is lightly browned. Cool on a wire rack for 5 - 10 minutes.
2. In a large, resealable plastic bag, place the cooked pastry and coarsely crush. Transfer crumbs to a shallow bowl.
3. Using a small ice cream scoop, form about 8 scoops of ice cream and roll each scoop in the pastry crumbs . Cover and freeze for 2 hours or until firm.
4. In an electric skillet or deep-fryer, heat oil to 375*F.
5. Fry frozen ice cream balls for 8-10 seconds on until golden brown. Drain on paper towels.
6. Place immediately into chilled bowls and drizzle with honey. Serve.
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