Tempura Fried Ice Cream Recipe
pound cake, vanilla ice cream, topped with chocolate sauce, raspberry purée & powdered sugar
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Ingredients
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Ingredients
Method
Directions
Prepare the Ice Cream
Scoop the vanilla ice cream into 4 balls and place them on a baking sheet. Freeze for at least 2 hours or until firm.
Prepare the Pound Cake
Slice the pound cake into thick slices, about 1 inch each. Wrap each ice cream ball in a slice of pound cake, ensuring it is fully covered. Freeze again for at least 30 minutes.
Make the Tempura Batter
In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Gradually whisk in the ice water until the batter is smooth and slightly thick.
Heat the Oil
In a deep pot or fryer, heat the vegetable oil to 350°F (175°C).
Fry the Ice Cream
Dip each pound cake-wrapped ice cream ball into the tempura batter, ensuring it is fully coated. Carefully place it in the hot oil and fry for about 30 seconds to 1 minute, until golden brown. Remove and drain on paper towels.
Serve
Drizzle the fried ice cream with chocolate sauce and raspberry purée. Dust with powdered sugar before serving.
