Recipe details
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Tempura Fried Ice Cream
25min
4 servings
Cook this dish
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
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.
Freeze thoroughly
Place the baking sheet with ice cream balls in the freezer. Freeze for at least 4 hours or overnight until very firm.
Prepare for frying
Remove ice cream from freezer. Keep in freezer until the absolute last minute before coating.
Mix dry ingredients
In a medium bowl, whisk together flour, cornstarch, baking powder, and salt.
Prepare the egg
Crack the egg into a small bowl. Beat lightly.
Make tempura batter
In a separate bowl, combine the beaten egg and ice water. Whisk until well combined.
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.
Heat the oil
In a deep, heavy pot, heat oil to 375°F (190°C). Use a thermometer to monitor temperature.
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.
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.
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.
Drain
Remove the fried ice cream with a slotted spoon. Place on paper towel-lined plate to drain excess oil.
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.
Prepare the topping
In a small bowl, mix honey and cinnamon.
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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