June 2018 | chicago foodie girl


Recipe: No-Fry Fried Ice Cream with Turkey Hill

When I was a kid, one of my biggest food thrills in life was discovering the joys of fried ice cream. I vividly remember the first time I tried it: I was at a friend's birthday party at a popular Mexican chain restaurant in a neighboring town and as we enthusiastically sang/shouted a rousing rendition of happy birthday, several servers swooped out of the kitchen loaded with bowls of glistening fried ice cream. As a super fan of all treats involving ice cream, I enthusiastically dug in and was immediately enamored. It was love at first bite; I was all about that hot/cold contrast and the gooey, crunchy coating surrounding the sweet ice cream balls. I'm pretty sure I completely licked the bowl clean!

All these years later, I still love a good bowl of fried ice cream; however, I do find much of what I've had in recent years to be a little too... well, fried. On the rare instance in which I have fried ice cream, I find it tends to be far too greasy - the crispy shell quickly loses its crunch because it's weighed down and can't hold its own against the melting ice cream. I also find many versions to be overly sweet (and yes, my inner ten-year-old is aghast that I now find many of my favorite treats to be too sweet!). When the fine folks at Turkey Hill offered me a chance to create a recipe using their all natural ice cream, I knew it was the perfect opportunity to try my hand at an updated/lightened up version of one of my childhood favorites!
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