I have deep-frying on the brain today (see fried chicken post below), which might be why fried ice cream sounds so good to me!
I always thought ice cream would melt if you put it in a deep-fryer, but apparently it is possible for it to stay intact if you freeze it well enough beforehand.
This recipe from Taste of Home calls for a graham cracker and cinnamon coating. Or, you can substitute with any combination of crunchy ingredients: coconut, cookie crumbs, nuts, cornflakes, etc.
3 cups vanilla ice cream
1/4 cup heavy whipping cream
1-1/4 cups finely crushed graham crackers
1 teaspoon ground cinnamon
Oil for frying
Place six scoops of ice cream on a baking sheet. Freeze. Place heavy cream in a shallow bowl. Combine cracker crumbs and cinnamon in another shallow bowl. Dip ice cream balls in cream, then roll in crumb mixture. Cover and freeze for at least 1 hour. Refrigerate remaining cream and set aside remaining crumb mixture. Roll ice cream balls again in cream, then coat again with crumbs. Freeze for 15 minutes.
In an electric skillet or deep-fat fryer, heat oil to 375. Fry ice cream balls for 10-15 seconds or until lightly browned. Drain on paper towels. Serve immediately.
I like my fried ice cream topped with hot fudge and caramel, don't you?