Deep-Fried Ice Cream Balls

4
Servings
15m
Prep Time
5m
Cook Time
20m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

Line a baking tray with baking paper.

Step 2

Process cake to make fine crumbs and place cake crumbs in a large bowl.

Step 3

Working quickly, roll ice-cream scoops in crumbs to coat evenly and place on prepared tray and reserve leftover cruambs.

Step 4

Freeze ice cream balls for 30 minutes or until firm.

Step 5

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.

Step 6

Freeze for 30 minutes or until firm and repeat coating and freezing sequence with remaining egg and dried breadcrumbs.

Step 7

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.

Step 8

Using a slotted spoon. transfer balls to paper towels to drain and serve at once with topping and fruit.

Step 9

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.

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