Potato Chip and Toasted Coconut Fried Ice Cream Scoops
Don't get us wrong ice cream is perfect...but coating it in potato chips and frying it never made it less perfect!!
1 Tub Tillamook Vanilla Bean Ice Cream
1 Bag Classic Sea Salt Olive Oil Potato Chips, crushed
1 Cup Sweetened coconut flakes
1 Tbsp Vanilla Bean Paste
4 Tbsp, divided Granulated Sugar
4 Egg Whites
4-6 Cups Frizzle
OPTIONAL TOPPINGS:
Toasted Coconut
Honey
Flakey Salt
Instructions
Prep a large plate, small baking tray, or 8x8 baking dish with parchment paper. Place in the freezer for 15 minutes before you start scooping.
Make 6 large ice cream balls using an ice cream scoop, shaping each carefully with your hands. Place each one on the plate/ tray / baking dish and place into the freezer for at least 1 hour.
Prep the chips: Crush the potato chips in the bag, being mindful to not over or under do it. You do not want fine crumbs.
In a medium bowl massage together 3 tablespoons of granulated sugar, shredded coconut flakes, and the vanilla bean paste. Add the potato chips and stir together. Set aside.
In another small bowl, whisk the egg whites and 1 tablespoon of sugar until airy and frothy. Set aside.
Coat the ice cream scoops. Pull out an ice cream ball, one at a time, gently roll in the egg whites, then press and roll into the potato chip mixture, and put right back into the freezer for 30 minutes.
After 30 minutes, repeat the previous step for all ice cream balls. They should have 2 layers of crunchy coating.
Freeze the finished coated ice cream balls for a minimum of 2- 4 hours, overnight preferred.
Begin heating up your oil in a deep pot to 375 degrees fahrenheit. Oil must stay between 365-375 for every fried ball.
Gently place one ice cream ball into the oil using a slotted spoon or spider. Fry the ball, fully submerged, for 10-15 seconds. Immediately transfer to a paper towel lined tray. Garnish with desired toppings, serve immediately and enjoy!
