Use your favourite flavours of ready-made ice cream and butter cake to create this easy Asian-style dessert. Marion’s tip: be very organised before you begin, with your trays prepped and ready for the ice cream balls.
500g (17oz) ice cream*
1kg (2 lb) butter cake, cut into 5mm (0.2 inch) slices*
3 eggs, whisked
1 cup desiccated coconut
vegetable oil, for deep frying
Place a baking tray lined with parchment paper into your freezer for 10 minutes.
Scoop 10 balls of ice cream onto the cold tray. Place the tray of ice cream scoops into the freezer for 30 minutes.
Remove the ice cream scoops from the freezer and working quickly, cover each scoop evenly with slices of cake. Wrap each ball with cling film, twisting the cling film to form a neat, tight shape. Place the ice cream balls into the freezer for an hour.
Place the eggs in a large bowl and the coconut in another separate bowl. Line another baking try with parchment paper.
Remove the ice cream balls from the freezer. Unwrap a ball and place into the egg. Roll the ball in the egg to coat. Then transfer to the coconut and roll to coat evenly. Place on the lined baking tray. Continue until all ice cream balls are coated. Place the ice cream balls back into the freezer for at least 3 hours but ideally overnight.
When ready to serve, heat at least a 10cm depth of oil in a saucepan. Heat oil to 180°C (when you place the handle of a wooden spoon in to the oil it should bubble furiously). Cook ice-cream balls two at a time for about 2 minutes or until golden. Drain on kitchen paper and serve.
– Choose your favourite flavour of ice cream and cake.