US
UKIngredients
1 cup vanilla ice cream
1/4 cup heavy whipping cream, divided
1/4 teaspoon vanilla extract, divided
3/4 cup crushed Walker's Shortbread Fingers or Walker's Gluten-Free Rounds
1/4 teaspoon ground cinnamon
Oil for deep-fat frying
Whipped cream
Method
Using a 1/2-cup ice cream scoop, form 2 balls of ice cream. Cover and freeze for 1 hour or until firm. In a small bowl, whisk 2 tablespoons cream and 1/8 teaspoon vanilla. In a shallow bowl, combine shortbread and cinnamon. Dip ice cream balls into cream mixture; then roll in shortbread mixture. Set aside remaining shortbread mixture. Cover and freeze for 1 hour or until firm.
In a small bowl, whisk together the remaining cream and vanilla. Dip ice cream balls into cream mixture; roll in remaining shortbread mixture. Cover and freeze for 1 hour or until firm.
In an electric skillet or deep-fat fryer, heat oil to 375°. Fry each ice cream ball for 5-10 seconds or until golden. Drain on paper towels. Serve immediately with whipped cream.
