Assorted Flavored Ice Cream Dumplings. Recipe

Make dough

In a large mixing bowl, combine 2.5 cups all-purpose flour and 0.5 tsp salt. In a separate bowl, whisk together 1/2 cup milk, 1 egg, 2 tbs granulated sugar and 3 tbs melted butter until uniform. Gradually pour the wet mixture into the flour, mixing with a wooden spoon or hands until a shaggy dough forms. If the dough seems dry, add up to 1 tbs additional milk; if too sticky, add up to 1 tbs flour.

Turn the dough out onto a lightly floured surface and knead for 4–6 minutes until smooth and elastic. Form into a ball, cover tightly with plastic wrap or a bowl, and refrigerate for at least 30 minutes. Chilling relaxes the gluten and makes rolling easier.

After chilling, divide the dough into 12 equal pieces (about 40–45 g each). Keep pieces you are not working with covered to prevent drying.

Soften each ice cream flavor slightly on the counter for 5–8 minutes so it is scoopable but still cold (not melted). Using a small ice cream scoop or spoon, form 12 small balls total — three balls of each flavor (or adjust proportions to match number of dumplings desired). Each ball should be roughly 1 to 1.5 tablespoons (about 20–25 g). Place the scooped ice cream balls on a parchment-lined baking sheet and return to the freezer to harden for at least 30 minutes. This keeps the centers very cold for assembly.

While ice cream hardens, prepare coatings. In a frying pan over medium heat, melt 2 tbs butter. Add 1.5 cups breadcrumbs and toast, stirring frequently, until golden and dry, 5–7 minutes. Transfer half the toasted crumbs to a shallow bowl and mix with 2 tbs cocoa powder to make a chocolate crumb coating. Mix the remaining half with 3/4 cup desiccated coconut and 2 tsp granulated sugar for a coconut-sugar coating. Allow coatings to cool completely.

Place 1/4 cup cornstarch in a small bowl or plate for dusting. Keep powdered sugar available in another bowl for optional dusting after assembly.

Working with one chilled dough piece at a time, lightly dust the work surface and rolling pin with flour. Roll each piece into a round disk about 3.5–4 inches (9–10 cm) in diameter and about 1/8 inch thick.

Dust both sides of a small ice cream ball lightly with cornstarch to prevent sticking. Place one cornstarch-dusted ice cream ball in the center of the dough disk. Fold the dough up and around the ice cream, pinching seams tightly to fully enclose the ice cream and form a smooth ball. If the dough resists sealing, moisten the edge of the dough with up to 2 tsp cold water to help it adhere. Trim excess dough if needed and roll gently between your palms to re-form a smooth sphere. Repeat for remaining dough and ice cream balls (work quickly so the ice cream stays frozen; return assembled balls to the freezer between batches if needed).

Place assembled, sealed dumplings on a parchment-lined tray and freeze for at least 1 hour to fully firm up before coating.

Once dumplings are fully firm, remove a few from the freezer at a time to coat. Roll some dumplings in the toasted plain crumbs, some in the cocoa crumb mixture, and some in the coconut-sugar mix so you have an assortment of coatings. Press coatings gently so they adhere. Return coated dumplings to the freezer promptly.

For serving, remove dumplings from the freezer 3–5 minutes beforehand so they are slightly less rock-hard but still firm inside. Optionally dust lightly with powdered sugar just before serving. Keep leftovers tightly wrapped and frozen; consume within 1–2 weeks for best texture.