Deep-Fried Ice Cream

🍨 Deep-Fried Ice Cream 

Deep-fried ice cream is a creative dessert popular in many Chinese restaurants. It combines a crispy, golden outer shell with cold, creamy ice cream inside. The hot-and-cold contrast makes it a fun and unforgettable treat.

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🛒 Ingredients

• Vanilla ice cream (or your favorite flavor): 4 scoops

• Bread slices (or sponge cake): 8 pieces

• Egg: 2, beaten

• Cornstarch: 2 tbsp

• Breadcrumbs (panko preferred): 1 cup

• Oil: for deep-frying

• Honey, chocolate syrup, or fruit jam: for garnish

• Fresh fruit or mint leaves: optional, for serving

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👩‍🍳 Instructions

Step 1. Shape the Ice Cream Balls

1. Use an ice cream scoop to make round scoops of ice cream.

2. Place them on a tray lined with parchment paper.

3. Freeze for at least 2–3 hours until very firm. (The harder, the better.)

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Step 2. Wrap the Ice Cream

Option 1: Bread Method

1. Trim the crust off the bread slices.

2. Place a scoop of frozen ice cream in the center of 2 slices.

3. Press and mold the bread around the ice cream to form a sealed ball.

Option 2: Cake Method

1. Wrap the ice cream ball in a thin layer of sponge cake.

2. Seal tightly and refreeze for 1 hour.

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Step 3. Coat the Balls

1. Roll the wrapped ice cream ball in cornstarch.

2. Dip it in beaten egg.

3. Roll it in breadcrumbs to form a thick, even coating.

4. Repeat the egg and breadcrumb step twice for extra crunch.

5. Freeze again for 1–2 hours to firm up.

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Step 4. Deep-Fry

1. Heat oil in a deep pot to 180°C / 350°F.

2. Carefully drop in the coated ice cream ball.

3. Fry for 10–15 seconds until golden brown.

4. Remove quickly and drain on paper towels.

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Step 5. Serve

1. Place the deep-fried ice cream on a plate.

2. Drizzle with honey, chocolate syrup, or fruit jam.

3. Garnish with fresh fruit or mint leaves.

4. Serve immediately while hot on the outside and cold inside.

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🌟 Tips

• Make sure the ice cream balls are very hard before frying, or they will melt too quickly.

• Double-coating with egg and breadcrumbs ensures a crunchy shell.

• Fry only one or two balls at a time to keep the oil temperature stable.