- 1 pint of vanilla ice cream (enough for 4 servings)
- Oreo cookies (filling removed, wafer crushed)
- 2 egg whites
What to do;
- Line a muffin tin with aluminum foil, scoop out and ball your 4 ice cream servings into the holes, then cover and place the tin in the freezer for an hour
- Get your oreo crumbs and egg whites (beat until foamy) ready while you are waiting for your refrozen scoops. Place each in a shallow dish
- Dunk your firm ice cream balls into your egg whites, then roll them in the cookie crumbs. Refreeze for 2 1/2- 3 hours. Repeat this step if necessary
- Heat oil to 375 in a deep fryer or a heavy saucepan
- Using your basket or slotted, metal spatula, dip and hold your crusted ice cream balls into the hot oil for 15 seconds. Quickly move each one onto paper towels to drain the excess oil
- Serve immediately with chocolate sauce drizzled overtop
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