Fried Ice Cream Bowls with Coconut Ice Cream and Grilled Pineapple

This recipe makes a rich dessert that will impress anyone by combining the crunchy goodness of fried ice cream with the tropical tastes of coconut and grilled pineapple.

Ingredients:

• 1 quart coconut ice cream
• 1 ripe pineapple, peeled and sliced
• 1 cup all-purpose flour
• 2 eggs
• 1 cup breadcrumbs
• Vegetable oil for frying

Instructions:

Put coconut ice cream balls on a baking sheet lined with parchment paper

Use an ice cream scoop to make the balls

Put it in the freezer for two hours

Warm the grill up to a medium-high level

Grill pineapple slices for two to three minutes on each side, or until they get a little charred

Put away

Put flour in one bowl, beaten eggs in another, and breadcrumbs in the third for each team

Coat each frozen ice cream ball with flour, then egg whites, and finally bread crumbs

If you want a thicker crust, do this step again

The ice cream balls should be put back on the baking sheet and frozen for another 30 minutes

In a deep fryer or pot with a heavy bottom, heat the vegetable oil to 350F 175C

With a slotted spoon, carefully lower the ice cream balls that have been coated into the hot oil

Fry for 30 seconds to a minute, or until the food is golden brown

Take it off and let it dry on paper towels

To make it, put a fried ice cream ball in each bowl, then add grilled pineapple slices on top

Serve right away