1/2 gallon brick vanilla ice cream (use a high quality product for best results)
1 c. finely crushed vanilla wafers
1 c. flaked coconut
1 c. coarsely chopped unblanched almonds
4 egg whites, slightly beaten
2 c. oil

Cut two slices 1/2" to 3/4" thick from one end of the ice cream. Cut each piece into quarters. Place half of the ice cream pieces on one flat dish or baking sheet and the other half on another. Freeze at least one hour, until very firm. In a shallow baking pan, stir together wafer crumbs, coconut and almonds. Bake in a 400 degree oven for 5 minutes, or until lightly toasted. Cool.

Place the toasted mixture in a medium bowl. Working with one dish of ice cream pieces at a time, quickly dip each piece in the slightly beaten egg white. Then place the piece in the toasted mixture and coat it all over. Dip it again in the egg white and then once more in the toasted mixture. (The ice cream should now be well coated.) Return the coated pieces to the freezer. Repeat the procedure with the remaining ice cream. Freeze all pieces at least one hour to set the coating. When ready to serve, pour the oil into an electric mini fryer according to the manufacturer's directions, or fill a medium saucepan with oil to a depth of 2". Heat the oil to 375 degrees.

Fry the frozen ice cream one piece at a time in the hot oil for 30 seconds, turning the piece once. Drain it on paper towels. Serve immediately with butterscotch or fruit sauce. Makes 8 servings.