Recipe Decadent Fried Rhubarb-Stuffed Ice Cream Scoops

Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 6 servings

INGRÉDIENTSFor the Rhubarb Topping

For the Ice Cream Scoops

For the topping

PRÉPARATIONMake the rhubarb topping

In a medium saucepan, combine the chopped rhubarb, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is tender and breaks down into a sauce-like consistency, about 10 minutes. Remove from heat and let cool.

Prepare the ice cream scoops

Scoop large scoops of vanilla ice cream using an ice cream scoop and place them on a baking sheet lined with parchment paper. Make an indentation in the center of each scoop and fill it with the cooled rhubarb mixture. Cover the rhubarb filling with more ice to seal the ball.
Freeze the ice cream scoops for at least 2 hours or until very firm.

Coat the ice cream scoops

In a shallow bowl, combine the crushed cornflakes, graham cracker crumbs, and ground cinnamon.
In a separate bowl, whisk together the eggs and milk.
Remove the ice cream scoops from the freezer. Dip each scoop in the egg mixture, then roll it in the crumb mixture, pressing gently to adhere. Repeat the process to double each scoop.
Return the coated ice cream scoops to the freezer for at least 1 hour or until very firm.

Fry the Ice Cream Scoops

In a deep fryer or large saucepan, heat the vegetable oil to 375°F (190°C).
Fry the coated ice cream scoops one or two at a time for about 10 to 15 seconds or until golden brown. Remove with a slotted spoon and drain on paper towels.

Serve the Fried Ice Cream Scoops

Arrange the fried ice cream scoops on a serving plate. Top with whipped cream, drizzle with caramel sauce, and sprinkle with additional crushed walnuts or graham cracker crumbs if desired.