Tempura Fried Ice Cream

Indulge in a sweet and crispy dessert with this Japanese-inspired dish, featuring a ball of ice cream coated in a delicate tempura batter and fried to golden perfection.

Instructions

1. 1

   Scoop out 6 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.

2. 2

   Slice pound cake into 1-2 inch (2 ½-5 cm) slices.

3. 3

   Lay three slices of pound cake on plastic wrap side by side and flatten with a rolling pin.

4. 4

   Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Freeze for at least an hour, or until firm.

5. 5

   Make tempura batter by mixing flour, egg, and water a little at a time.

6. 6

   Heat oil to 400˚F (200˚C).

7. 7

   Coat the wrapped ice cream in tempura batter.

8. 8

   Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or else the ice cream will melt.

9. 9

   Remove excess oil by patting with a paper towel.

10. 10

    Serve immediately with your toppings of choice.

11. 11

    Nutrition Calories: 1322 Fat: 101 grams Carbs: 95 grams Fiber: 3 grams Sugars: 52 grams Protein: 10 grams

12. 12

    Enjoy!

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