I’m from the Southern United States so I’m accustomed to seeing odd experiments with deep fried foods, my favorite being the deep fried Mars bar. But I had never before seen deep fried ice cream until I moved to Australia, where it is on nearly every Asian restaurant’s menu. It must be something that they’ve created just for the Australian market because I’ve been all over SE Asia and have never encountered deep fried ice cream, but I’m not going to call out the un-authenticity of the dessert because it’s simply amazing.
Basically, in order to make a deep fried scoop of ice cream you have to pre-scoop the ball of ice cream and deep freeze it so that it’s rock hard. Then you can batter it, freeze it a little longer and flash fry it in oil before drizzling it with caramel or chocolate and dusting it with coconut.
When served, it is surrounded by a thin, warm, gooey layer of cake on the outside and is frozen solid on the inside. I am always amazed by how hard the ice cream actually is after being immersed in a vat of boiling oil!
I found this recipe on taste.com.au if you are brave enough to try it yourself!
Deep Fried Ice Cream
- 1 qty vanilla-bean ice cream (see related recipe)
- 250g digestive biscuits (or Nilla wafers if you are in the US)
- 2 eggs
- 1 tablespoon milk
- sunflower oil
- icing sugar and maple syrup, to serve