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
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.
WATCH THIS RECIPE
Deep Fried Ice Cream
PREP TIME
5 hours
COOK TIME
10 minutes
SERVES
Makes 10
Ingredients
Steps
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Place a baking tray lined with parchment paper into your freezer for 10 minutes.
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Scoop 10 balls of ice cream onto the cold tray. Place the tray of ice cream scoops into the freezer for 30 minutes.
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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.
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Place the eggs in a large bowl and the coconut in another separate bowl. Line another baking try with parchment paper.
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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.
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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.
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Notes:
– Choose your favourite flavour of ice cream and cake.
Where is deep fried ice-cream from?
Deep fried ice cream is a typical frozen dessert found commonly in Chinese cuisine, the origins of deep fried ice cream date back to 1800! Since its early days, it has made a name for itself throughout Asia, with deep fried ice cream also being commonly found throughout Japan. It’s crispy and crunchy on the outside and cold and fluffy in the middle, it’s no wonder this dreamy dessert is so popular!
How does ice cream not melt when deep-fried?
I know what you’re thinking…how does ice cream not melt when it’s dunked into a vat of ultra hot oil? Well, the secret is all in the outer layer! Deep fried ice cream is normally scooped, re-frozen and then covered in a layer of cake, frozen AGAIN and then covered in an egg wash and dipped in coconut. This process of coating the outer layer of the ice cream ball before deep frying helps to insulate the interior from the heat.
Is deep fried ice cream really fried?
It certainly is! Whilst deep fried ice cream might seem like a difficult task to master, there’s plenty of tips and tricks that make deep frying this frozen delight super simple!
Do I have to use vanilla ice cream?
No way! The beauty of deep fried ice cream is that you can choose whatever ice cream flavour takes your fancy! Same goes for cake flavour…mix and match and get ready to experiment with ALL the deep fried ice cream flavours!
Editor’s picks from the shop
Best fried ice cream EVER!
Super easy recipe and has to be the best tasting fried ice cream I’ve ever had. I used madarina cake and peters creamy vanilla icecream. Serve with strawberry, chocolate or caramel topping (strawberry is the best). Love Love LOVE this recipe!