Deep-Fried Ice Cream Balls
February 06, 2020
"The DH got this from a work mate as we love fried ice cream balls when we go to a Chinese restaurant. Time for cooking is the frying process you also need to allow 1 1/2 to 2 hours, I would suggest preparing them the day before and leave them in the freezer over night so they are really solid."
- Serving Size: 1 (432.6 g)
- Calories 775.9
- Total Fat - 65.5 g
- Saturated Fat - 34.8 g
- Cholesterol - 836.4 mg
- Sodium - 436.4 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 0.4 g
- Sugars - 2.4 g
- Protein - 30.3 g
- Calcium - 340.9 mg
- Iron - 3.8 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.2 mg
Line a baking tray with baking paper.
Process cake to make fine crumbs and place cake crumbs in a large bowl.
Working quickly, roll ice-cream scoops in crumbs to coat evenly and place on prepared tray and reserve leftover cruambs.
Freeze ice cream balls for 30 minutes or until firm.
Whisk eggs in a shallow bowl and dip balls in egg, then in reserved cake crumbs to coat and pat firmly to secure and then return to prepared tray.
Freeze for 30 minutes or until firm and repeat coating and freezing sequence with remaining egg and dried breadcrumbs.
Heat oil in a large heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil) and deep-fry balls, in batches, for 1 minute or until golden brown.
Using a slotted spoon. transfer balls to paper towels to drain and serve at once with topping and fruit.
NOTE - You can use any plain un-iced cake for crumbs. Ice cream balls must be frozen solid before you fry them or ice-cream will leak into hot oil and splatter.
Tips & Variations
No special items needed.