Recipes and Cooking "Fried" Ice Cream Truffles The fried ice cream sundaes we enjoyed at Mexican restaurants as kids inspired these perfectly poppable snacks. By Chris Taylor and Paul Arguin Updated on July 7, 2022 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 30 mins Total Time: 2 hrs 30 mins Servings: 24 Yield: 24 truffles Jump to Nutrition Facts Ingredients 4 tablespoon unsalted butter, melted ¼ cup sugar 1 teaspoon ground cinnamon 1 cup unseasoned panko 1 14-16 ounce container premium caramel ice cream Cinnamon Whipped Cream, strawberry syrup and/or hot fudge-flavor ice cream topping (optional) Directions In a medium bowl stir together butter, sugar, and cinnamon. In a small skillet toast panko over medium about 5 minutes, stirring occasionally until crumbs turn golden brown and smell toasty. Immediately add to the butter mixture. Stir to combine; cool completely. Stir to loosen the cooled crumb mixture. Using a small scoop or melon baller, scoop a 1-inch ball of ice cream and drop it into crumb mixture. Working quickly, roll to coat the ball completely and transfer to a plate. Repeat with remaining ice cream. Reserve remaining crumbs. Freeze truffles 1 hour. Roll again in remaining crumbs, reshaping as needed. Cover; freeze for an additional 1 hour before serving. Truffles soften quickly so keep frozen until serving time. If you like, serve with picks and Cinnamon Whipped Cream, strawberry syrup, and/or hot fudge-flavor ice cream topping for dipping. Cocoa Crunch Truffles: Make as directed except swap 1 Tbsp. Dutch-process cocoa powder for the cinnamon and chocolate ice cream for the caramel ice cream.Nutrition analysis per serving: 75 calories, 1 g protein, 8 g carbohydrate, 4 g total fat (3 g sat. fat), 14 mg cholesterol, 0 g fiber, 6 g total sugar, 3% Vitamin A, 0% Vitamin C, 21 mg sodium, 2% calcium, 2% iron Strawberry Shortcake Crunch Truffles Add the sugar and one 0.8-oz. bag freeze-dried strawberries to a food processor. Process until very finely crushed. Make as directed except use the strawberry sugar in place of cinnamon sugar and strawberry ice cream instead of caramel ice cream.Nutrition analysis per serving: 61 calories, 1 g protein, 7 g carbohydrate, 3 g total fat (2 g sat. fat), 10 mg cholesterol, 0 g fiber, 4 g total sugar, 2% Vitamin A, 2% Vitamin C, 24 mg sodium, 2% calcium, 0% iron Tips The easiest way to finely crush the freeze-dried strawberries is in the bowl of a food processor with the sugar. Cinnamon Whipped Cream In a medium bowl whip 1/2 cup cold heavy cream until soft peaks form. Add 1 Tbsp. powdered sugar, 1/2 tsp. vanilla, and 1/8 tsp. ground cinnamon. Whip until stiff peaks form. Makes 1 cup.Nutrition analysis per serving: 18 calories, 0 g protein, 0 g carbohydrate, 2 g total fat (1 g sat. fat), 6 mg cholesterol, 0 g fiber, 0 g total sugar, 1% Vitamin A, 0% Vitamin C, 1 mg sodium, 0% calcium, 0% iron Rate it Print Nutrition Facts (per serving) 79 Calories 5g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 79 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 21mg 7% Sodium 29mg 1% Total Carbohydrate 8g 3% Total Sugars 7g Protein 1g Vitamin C 0.1mg 1% Calcium 25mg 2% Potassium 1mg 0% Folate, total 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.