Perfect Tempura Ice Cream
Ingredients
- 1 (12 ounce) prepared pound cake
- 1 (32 ounce) container LACTAID Vanilla Ice Cream
- 2 cups vegetable oil for frying, or more as needed
- 1 cup all-purpose flour, plus more for dusting
- 1 cup sparkling water, chilled
- 1 large egg
- 1 tablespoon chocolate syrup
Shop ingredients
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Instructions
- Cut pound cake in medium-size slices.
- Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.
- Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
- Heat oil in a deep fryer or heavy pan.
- Stir cold sparkling water very slowly into flour; whisk in egg to create batter.
- Remove ice cream balls, one at a time, from the freezer. Dust the surface with flour. Dip into batter, coating completely. Quickly lower coated ice cream balls into oil; fry until golden, about 25 seconds. Remove with a slotted spoon.
- Serve with a drizzle of chocolate sauce before ice cream melts!
Source
Original recipe: View Original
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