Tempura Fried Ice Cream

Tempura Fried Ice Cream
First off, let me say- when I think of HOMEMADE tempura fried ice cream, I think of a melty mess getting everywhere and an utter and complete fail of dessert. I was pleasantly surprised, that this recipe makes tempura fried ice cream easy, yes, I used fried ice cream and easy in the same sentence. I made this impressive and delightful dessert as the final course in our anniversary sushi feast {see spicy tuna on crispy rice here} and boy was it a hit. Flaky and fried on the outside and sweet and melting on the inside. Whoever you serve this dish to will be in awe, feel free to share the secret or keep them guessing about your ice cream frying skills!

Before I start with ingredients and directions, please check out The Freshman Cook for the extremely detailed and picture step by step instructions.

Tempura Fried Ice Cream

Bisquick (Yes, Tempura Mix is more legit, but I already had bisquick at home)
Vanilla Ice Cream
White Bread (1 per person)
Vegetable Oil

Tempura Fried Ice Cream

Take a scoop of ice cream and place it in the middle of a piece of bread. Fold the bread around the scoop of cream. Pinch the edges of the piece of bread together, removing crust if it adds too much bulk. Work quickly as the ice cream will start melting. Wrap in saran wrap and freeze for minimum 30 minutes {and up to two days}.

Make bisquick according to the box, I used 1/3 cups mix and 1/4 ice water for two tempura ice cream balls. Heat oil in a small pan to about 350 degrees- you will need at least a 1/2 inch of oil to not waste too much time frying.

Dip the bread covered ice cream ball in the bisquick mix, completely covering it. Drop in the heated oil and carefully turn the ice cream ball with a slotted spoon to fry each side until it is pretty light brown color.

Remove from the oil and sprinkle with confectioner’s sugar to serve.

Tempura Fried Ice Cream


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