Ingredients

• 300g Co-op Irresistible Venezuelan chocolate ice cream
• 120g ginger nut biscuits
• 2 Co-op British free range eggs
• 80g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
• Sunflower oil, for frying

Method

1. Scoop the ice cream into 12 balls and freeze on a lined baking tray for 1 hour, or until solid
2. Crush the biscuits with a rolling pin in a bowl
3. Beat the eggs in another bowl
4. Roll each ball in the egg, then the crumbs
5. Return to the freezer for 4 hours, or until solid
6. Chop the chocolate and melt in a heatproof bowl over a pan of simmering water
7. Set aside
8. Heat a large pan of sunflower oil, two-thirds full, to 190°C, or until a cube of bread turns golden in 10 seconds
9. Fry the balls for 15 seconds, then drain on kitchen paper
10. Serve drizzled with the chocolate