Fried Ice Cream is a delicious treat with a crispy, golden shell, and a cold, creamy center. Ice cream balls are wrapped in bread or cake, frozen, dipped in tempura batter, and quickly fried.
The result is a perfect balance of warm crunch and cool ice cream, topped with a dusting of powdered sugar for a delightful finish! Be sure to try more delicious treats like Strawberry Popsicles, Heart-Shaped Berliners, or Sopaipillas.
Why You Will Love This Recipe
It’s more than just the crispy shell and creamy ice cream it’s a fun, creative twist on dessert. Play with different coatings and flavors to make each bite an exciting surprise. Your guests will love discovering ice cream inside what looks like a simple pastry. This recipe is a must-try for any dessert lover!
Ingredients you will need
- For the fried ice cream balls: Combine your choice of ice cream with slices of white sandwich bread or loaf cake. Prepare vegetable oil for frying and powdered sugar for dusting.
- For the batter: Blend cake flour with a room-temperature egg and cold milk to create a smooth mixture.
Variations: Sandwich Bread or Loaf Cake for Fried Ice Cream
When making fried ice cream, your choice of coating can add a whole new level of flavor and texture to the dessert. For a fun twist, you can switch between using white sandwich bread or a loaf cake as the base for your ice cream coating. Here’s how each option can transform your fried ice cream:
- Sandwich Bread: This is the more traditional option, giving the fried ice cream a light, crisp exterior. The soft bread forms a delicate yet sturdy shell that crisps up beautifully when fried. It’s perfect if you’re aiming for a subtle flavor that lets the ice cream itself shine.
- Loaf Cake: If you’re in the mood for something a little more decadent, loaf cake is an excellent alternative. The cake adds a richer, sweeter element to each bite. Its denser texture gives the fried ice cream a more substantial and satisfying crunch, while also bringing in a hint of buttery sweetness that pairs perfectly with the cold, creamy ice cream center.
How To Store
For long-term storage, keep your fried ice cream in airtight containers to protect its flavor and texture. For a short-term solution, wrap it in cling film and refrigerate. Always store leftovers at the back of the freezer to maintain a constant temperature, ensuring your fried ice cream remains crispy and creamy.
Tips And Tricks
- Freezing is Key: Always freeze your ice cream thoroughly before frying; the colder it is, the better it holds up during frying.
- Flavor Creativity: Get creative with flavors—consider adding a sprinkle of cinnamon or a dash of chili powder for an unexpected twist.
- Enhance Presentation: Elevate your plating with a drizzle of chocolate or caramel sauce, or a light dusting of powdered sugar.
- Coating Variations: Don’t hesitate to experiment with different coatings to achieve that perfect crispy, golden shell.
Fried Ice Cream
Ingredients
For the Fried Ice Cream Balls:
- 1 pound ice cream (any flavor of your choice)
- 8-10 slices of white sandwich bread or loaf cake
- Vegetable oil (for frying)
- Powdered sugar (for dusting)
For the Batter:
- 1 cup cake flour
- 1 large egg (room temperature)
- 3/4 cup cold milk
Instructions
For the Ice Cream Balls
- First, let's prepare the ice cream balls! To make sure they hold their shape while frying, it's important to freeze them thoroughly. Begin by placing a lined baking sheet into the freezer for at least one hour. This helps keep the ice cream balls cold when you transfer them to the sheet.
- Next, take your favorite ice cream (chocolate, vanilla, or any flavor that tempts your taste buds) and use a slightly warmed ice cream scoop to form 6-8 ice cream balls.
- Place each ball immediately onto the frozen sheet pan and return it to the freezer. The key here is to work quickly, so the ice cream doesn’t start melting before it's ready.
Prepare the Bread or Cake Slices
- For the crispy exterior, you'll use either white sandwich bread or loaf cake. If you’re using bread, trim off the crusts and save them for another use, such as making breadcrumbs. If using loaf cake, there's no need to remove the crust.
- Next, lay two slices of crustless bread or cake on a piece of plastic wrap, slightly overlapping the edges. Using a rolling pin, flatten the slices together. This will ensure they seamlessly wrap around the ice cream without falling apart.
Shape the Ice Cream Balls
- Once your bread or cake slices are flattened, take your chilled ice cream balls from the freezer. Place one ball in the center of the bread or cake and use the plastic wrap to gently fold the slices over the ice cream.
- Twist the plastic wrap tightly to secure the bread around the ice cream, forming a neat, round ball. Tie a knot to hold everything in place and return the wrapped ice cream balls to the freezer to harden for about 30 minutes.
Make the Batter
- While the ice cream is chilling, let's whip up a simple yet delicious tempura batter. In a large mixing bowl, whisk together the cake flour and egg until smooth. Slowly add cold milk while whisking continuously until the batter reaches a thick, but runny consistency. The batter should be smooth and lump-free for perfect coverage of the ice cream.
Deep Fry the Ice Cream Balls
- The final step is the fun part—frying the ice cream! Heat vegetable oil in a deep pot or fryer until it reaches 360°F (180°C). It's essential to keep the oil at the right temperature to ensure a quick, crispy fry without melting the ice cream inside.
- Remove your ice cream balls from the freezer. One by one, dip them in the tempura batter, ensuring they are fully coated. Immediately transfer the battered ice cream into the hot oil.
- Fry one ball at a time, turning frequently to ensure even browning on all sides. This process should only take about 20-30 seconds per ball. You want the outside golden and crisp, while the ice cream inside remains perfectly frozen.
- Once fried, place the ice cream balls onto a paper towel-lined plate to drain any excess oil.
- To finish, dust the fried ice cream balls with a generous sprinkling of powdered sugar. Serve them immediately while still piping hot, and watch as your guests delight in the crisp exterior and cold, creamy center.
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