- Cook Time
- Prep Time
- 1 quart vanilla ice cream
- 4 large eggs
- 1/4 teaspoon salt
- 1 16 ounce poundcake, cut crosswise into 16 slices
- Vegetable oil, for frying
- Store-bought chocolate sauce
Cut out sixteen 5-inch squares of wax paper. Line a baking sheet with 8 squares. Set one 2-inch scoop of ice cream on each square; freeze for at least 2 hours. Reserve the remaining wax paper squares.
In a bowl, beat the eggs with the salt. Place 1 slice in the palm of your hand, then top with 1 frozen ice cream ball and another pound cake slice. Mold the pound cake around the ice cream, as if making a snowball; patch any holes using extra cake. Roll the ball in the egg mixture, set on a clean wax paper square and freeze. Repeat with the remaining ice cream and pound cake. Freeze the prepared balls for at least 1 hour.
Fill a large pot with enough oil to reach a depth of 3 inches and heat until it registers 380 degrees on a deep-fry thermometer. Line a rack with paper towels. Working with 2 balls at a time, peel off the paper and, using a slotted spoon, submerge them in the oil. Fry until golden-brown, 30 seconds, allowing the oil to return to 380 degrees between batches. Transfer the balls to the prepared rack. Drizzle with the chocolate sauce.