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Deep-fried ice cream
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Prep Time:
250 minutes
Cook Time:
1 minute
Total Time:
251 minutes
Delicious ice cream filled biscuit shell for a perfect meal finale.
Ingredients:
  • 750ml vanilla ice-cream (see notes)
  • 250g digestive biscuits
  • 20.60 gm milk
  • Sunflower oil
  • Icing sugar, to serve
  • Maple syrup, to serve
Instructions:
  • Quickly scoop ice cream into 6 round balls and arrange on a tray lined with paper. Freeze for 2 hours until very firm. Crush biscuits into fine crumbs and place in a shallow bowl. Roll frozen balls in crumbs to coat. Freeze for 1 hour. Beat eggs with milk. Coat each ball in egg mixture, then crumbs. Freeze for another hour.
  • Fill a deep-fryer or large saucepan halfway with sunflower oil and heat to 190°C. To test if the oil is hot enough without a thermometer, drop a cube of bread - it should turn golden in about 30 seconds. Fry the ice cream balls in 2 batches for 10-15 seconds each until golden.
  • Using a slotted spoon, transfer the cooked dish to a paper towel-lined surface to drain briefly. Sprinkle with icing sugar and drizzle with maple syrup before serving immediately.

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