250g poorly risen peanut cookies (roughly 10-12 cookies)
750g vanilla ice cream
2 eggs - beaten
2 litres vegetable oil
salted caramel sauce (optional)
Place cookies into a ziplock bag and, using a rolling pin, crush to a fine crumb - some chunks of biscuit and peanuts are fine as this will add to the crunch when they are fried. Place crushed cookies into a shallow bowl.
Using a large ice cream scoop or serving spoon, scoop 6 large balls of ice cream and place on a tray lined with parchment paper.
Working quickly to ensure the ice cream doesn’t melt, coat each ice cream ball in the cookie crumbs. Place back onto the lined tray and freeze for at least 1 hour until firm.
Place eggs in a shallow bowl and whisk to combine well. Working one ball at a time, dip the ice cream in the egg, followed by a second coat of cookie crumbs. Freeze for 1 hour, and repeat the process. Freeze crumbed ice cream balls for a further 1 hour or until frozen solid.
In a large heavy bottomed saucepan, heat the oil to 180 degrees centigrade. Line a baking tray with several layers of kitchen paper and set aside.
Carefully lower the crumbed ice cream into the hot oil using a slotted spoon. Fry for approximately 45 seconds or until golden and crisp - the ice cream needs to be very frozen so it doesn’t melt in the hot oil, so it’s a good idea to keep the ice cream in the freezer until ready to fry.
Drain the fried ice cream on the paper towel and serve straight away, topped with salted caramel sauce.