Recipe

Fried ice-cream

A popular dessert at most Chinese restaurants, this dish is brilliant served with a rich, caramel sauce. Cut through the hot, golden, crumbly crust into smooth, cool, creamy berry ice-cream.

Nov 29, 2014 1:00pm
  • 15 mins preparation
  • 2 mins cooking
  • Serves 4
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Ingredients

Fried ice-cream
  • 1 litre berry swirl ice-cream
  • 3 eggs, at room temperature
  • 2 tablespoon water
  • 125 gram shredded wheatmeal biscuits
  • vegetable oil, to deep-fry
  • 2/3 cup bought caramel sauce

Method

Fried ice-cream
  • 1
    Line a baking tray with baking paper. Using an ice-cream scoop, scoop ice-cream into 12 balls. Place balls on prepared tray. Freeze 1 hour, or until very firm.
  • 2
    Place egg in a shallow bowl with water, whisk to combine. Process biscuits in a food processor until fine crumbs form. Transfer to a separate bowl.
  • 3
    Working quickly, roll each ice-cream ball into egg mixture, then into crumbs to coat. Return to tray. Freeze 2 hours, or until very firm.
  • 4
    Heat oil in a large heavy-based saucepan over high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry crumbed frozen ice-cream balls, in small batches, for 10 seconds or until golden. Using a slotted spoon, transfer to paper towels. Serve with caramel sauce.

Notes

For a crisp golden coating and firm ice-cream inside, deep-fry quickly in small batches. It's best to serve fried ice-cream straight away.

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