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Tempura Fried Ice Cream

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25min

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4 servings

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This Tempura Fried Ice Cream features crispy, golden tempura batter encasing perfectly frozen ice cream, creating a delightful contrast of hot and cold, crunchy and creamy. The light, airy Japanese-style batter provides a delicate crunch that gives way to rich, cold ice cream inside. This impressive dessert makes for a show-stopping finale to any Asian-inspired meal or a unique treat for special occasions.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
1 g
24 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Eggs

Milk

Wheat

Ingredients

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Steps

Read instructions and get ready to cook

1
Prepare the ice cream

Line a baking sheet with parchment paper. Scoop 4 large balls of ice cream (about 1/2 cup each). Place on the lined baking sheet.

2
Freeze thoroughly

Place the baking sheet with ice cream balls in the freezer. Freeze for at least 4 hours or overnight until very firm.

3
Prepare for frying

Remove ice cream from freezer. Keep in freezer until the absolute last minute before coating.

4
Mix dry ingredients

In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.

5
Prepare the egg

Crack the egg into a small bowl. Beat lightly.

6
Make tempura batter

In a separate bowl, combine the beaten egg and ice water. Whisk until well combined.

7
Combine wet and dry ingredients

Pour the wet ingredients into the dry ingredients. Stir gently with chopsticks or a fork until just combined. Leave some lumps - do not overmix.

8
Heat the oil

In a deep, heavy pot, heat oil to 375°F (190°C). Use a thermometer to monitor temperature.

9
Prepare for coating

Set up a station with the frozen ice cream balls and tempura batter. Have a clean plate lined with paper towels ready.

10
Coat the ice cream

Working with one ball at a time, quickly dip a frozen ice cream ball into the tempura batter. Use a spoon to completely coat the ice cream. Work extremely quickly to prevent melting.

11
Fry the ice cream

Carefully lower the coated ice cream ball into the hot oil. Fry for 15-20 seconds until golden brown. Do not fry longer or the ice cream will melt.

12
Drain

Remove the fried ice cream with a slotted spoon. Place on paper towel-lined plate to drain excess oil.

13
Repeat with remaining balls

Repeat steps 10-12 with the remaining ice cream balls. Work with one ball at a time, keeping others in the freezer.

14
Prepare the topping

In a small bowl, mix honey and cinnamon.

15
Serve immediately

Transfer each fried ice cream ball to a serving dish. Drizzle with the honey-cinnamon mixture. Serve immediately before the ice cream melts.

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