Tempura Fried Ice Cream2 Reviews
- Prep: 10 min
- Cook: 1 min
- Ready In: 1 hr 10 min
“This easy way to make fried ice cream is great for dessert. You can try different kinds of ice cream, and even try adding toppings like wafer cookies, whipped cream, chocolate sauce, strawberry sauce, cherries, etc.” - by alexis
Original recipe yields 4 servings
- Place each scoop of ice cream between two pieces of pound cake like a sandwich. Wrap each tightly in plastic wrap, pressing on the sandwich to squeeze the corners around the ice cream. Place into the freezer, and freeze until solid, 1 to 2 hours.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Whisk together the egg and water, then whisk in the flour until no lumps remain. Unwrap the frozen sandwiches, and dip into the tempura batter. Allow the excess batter to drip off, then place the sandwiches into the hot oil. Fry 20 to 30 seconds until golden brown. Drain briefly on a paper towel-lined plate before cutting in half to serve.
Amount Per Serving (4 total)
- 520 cal
- 30.8 g
- 53 g
Based on a 2,000 calorie diet
Reviews (2)Rate This Recipe
"This recipe was not good. First of all, The measurment for the tempura mix was off. When I did it exactly how u said, I got a thick, flaky, non-dippable dough. Sort of like bread, or dumpling dough...." See more I had to add extra water and an extra eggg to get a more watery dip. I also added some splenda sugar to the mix. Secondly, the pound cake was not too appetizing either. I thought it would be..but, it wasn't. All in all, the only thing i enjoyed was the vanilla ice cream and the sugary taste of the tempura mix that I altered. I am really sorry I had to give u a bad review. I really wanted to like it!"
"Gutsy and fun! This is not just a recipe, it is a fun way to make a lazy summer day special. I had all these ingredients on hand and am glad I didn't have to step out into the hot sun to go to the sto..." See morere to try something new today. I think this recipe has a typo- an extra "1" in the flour amount- it probably should be 1/2 not 1/2. But if you are familiar with making tempura dishes, you probably already could figure that out. Adjust the flour depending on the humidity of the day and your region. A little ice in the batter will chill it, shocking the batter into light crispness as it is fried."
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