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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.

🛒 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

👩‍🍳 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.)

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.

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.

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.

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.

🌟 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.


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