2 cups vanilla ice cream
1 cup finely chopped toasted almonds
2 1/2 cups graham cracker crumbs
4 lightly beaten eggs
oil for frying
Line a cookie sheet with parchment and place in the freezer for 5 minutes.
Use an ice cream scoop and make 1/4 cup ice cream balls. Repeat with the remaining ice cream making 7 more balls. Place them on the chilled cookie sheet and put in the freezer for 30 minutes.
Place the almonds in the bowl and roll the ice cream balls in the almonds pressing lightly to cover them well. Place in freezer for another 30 minutes.
Place the eggs in a bowl and the cracker crumbs in a separate bowl. Place the ice cream balls in the egg let any excess drip off. Next roll in the cracker crumbs and make sure they are well coated. Place in freezer for another 30 minutes.
Strain the egg mixture to remove any crumbs and refrigerate.
Coat the ice cream in the egg and cracker crumb mixture a second time. Freeze for about 2 hours.
Preheat the deep fryer to about 375F. Fry 3 or 4 balls at a time until they are golden. About 2 minutes. Serve Immediately
Note: You can use Oreo crumbs instead of graham cracker crumbs.