Perfect Tempura Ice Cream

In this tempura ice cream recipe, balls of ice cream are wrapped in pound cake slices and re-frozen, then coated with batter and deep fried.

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 1052 Calories

Ingredients

• 1 egg
• 1 tablespoon chocolate syrup
• 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

Recipe Instructions

Step 1

Serve with a drizzle of chocolate sauce before ice cream melts!

Step 2

Cut pound cake in medium-size slices.

Step 3

Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.

Step 4

Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.

Step 5

Heat oil in a deep fryer or heavy pan.

Step 6

Stir cold sparkling water very slowly into flour; whisk in egg to create batter.

Step 7

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.