This site uses cookies. By continuing to use this site you're agreeing to our cookie policy.

Cookie crumb ice cream balls

Cookie crumb ice cream balls

Deep fried ice cream balls? You heard it here first. This fun dessert is a great way to get creative with ice cream.

  • Feeds 6Feeds 6
  • Ready in 20 minutes

Each serving contains

  • Energy
    1547kj 371kcal
  • Fat
    High 33%
  • Saturates
    High 63%
  • Sugar
    Med 24%
  • Salt
    Low 5%

% of adult’s reference intake | Carbohydrates per serving : 33g


  • 300g Co-op Irresistible Venezuelan chocolate ice cream
  • 120g ginger nut biscuits
  • 2 Co-op British free range eggs
  • 80g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
  • Sunflower oil, for frying


  1. Scoop the ice cream into 12 balls and freeze on a lined baking tray for 1 hour, or until solid
  2. Crush the biscuits with a rolling pin in a bowl
  3. Beat the eggs in another bowl
  4. Roll each ball in the egg, then the crumbs
  5. Return to the freezer for 4 hours, or until solid
  6. Chop the chocolate and melt in a heatproof bowl over a pan of simmering water
  7. Set aside
  8. Heat a large pan of sunflower oil, two-thirds full, to 190°C, or until a cube of bread turns golden in 10 seconds
  9. Fry the balls for 15 seconds, then drain on kitchen paper
  10. Serve drizzled with the chocolate

Explore more recipes