Deep-fried ice creams

Indulge in these deep-fried toffee and vanilla-flavoured ice creams, coated in crushed honeycomb biscuits - a little taste of heaven. James Wirth shares his recipe from the cookbook This Could Get Messy.

  • 15 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print


Deep-fried ice creams
  • 250 gram packet of arrowroot milk biscuits (cookies)
  • 4 eggs, beaten
  • 2 tablespoon milk
  • 110 gram plain (all-purpose) flour, sifted
  • vegetable oil, for deep-frying
  • 6 ice creams on wooden popsicle-sticks (or 6 ice-cream sandwich bars plus 6 wooden popsicle-sticks), frozen as long as possible in the coldest part of the freezer
  • hundreds and thousands, for sprinkling
Chocolate sauce
  • 125 millilitre thin (pouring) cream
  • 40 gram dark chocolate (70% cocoa), bashed into small pieces


Deep-fried ice creams
  • 1
    Using a food processor, blitz the biscuits into fine crumbs. Tip them into a bowl and set aside.
  • 2
    In another bowl, lightly beat the eggs, then whisk in the milk. Put the flour in a third bowl. Set aside.
  • 3
    Make chocolate sauce: pour the cream into a saucepan and gently bring up to the boil. Turn off the heat and whisk in the chocolate until smooth and silky. Set aside.
  • 4
    Fill a deep-fryer or large heavy-based saucepan one-third full of vegetable oil. Heat over medium heat until it reaches 180ºC when tested with a cooking thermometer, or until a cube of bread dropped into the oil turns golden brown in 15 seconds.
  • 5
    Once the oil has reached a constant temperature, remove the ice creams from the freezer. Working quickly, take off their wrappers. (If using ice cream bars, quickly impale each one on a wooden popsicle-stick, to make them easier to handle during coating and deep-frying.) Dust them in the flour, then the egg mixture, then into the crushed biscuits, ensuring the ice creams are evenly coated.
  • 6
    Carefully lower each ice cream into the deep-fryer and fry for 45 seconds to 1 minute, or until golden; you may need to cook them in two batches. Remove directly to serving plates. Spoon on some chocolate sauce, sprinkle with hundreds and thousands and serve immediately.

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