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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 6 Feeds 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

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