Fried Ice Cream

Lisa

Fried ice cream is the ultimate dessert experience a cold, velvety ice cream core paired with a crisp, warm coating.

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Prep Time 30

Cook Time 15

Chill tray 2

Total Time 2 45

Course Dessert

Servings

Calories

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.

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.

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.

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.

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.

Serving: 0g

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