A delightful dessert that combines the warm, crispy texture of tempura with the cold, creamy goodness of ice cream. Perfect for a unique treat!
Preparation time
1h 20min
Cooking time
5min
Ingredients
4 Servings
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tbsp cornstarch
- 1 egg
- 1 cup panko breadcrumbs
- 0.5 tsp salt
- 4 scoops vanilla ice cream
- 4 cups vegetable oil
- 1 cup water
Directions
Step 1
Scoop the vanilla ice cream into 4 balls and place them on a baking sheet. Freeze for at least 1 hour or until very firm.
Step 2
In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
Step 3
Add the cold water and egg to the dry ingredients and whisk until smooth to form the tempura batter.
Step 4
Place the panko breadcrumbs in a shallow dish.
Step 5
Heat the vegetable oil in a deep fryer or large pot to 375°F (190°C).
Step 6
Remove the ice cream balls from the freezer. Dip each ball into the tempura batter, ensuring it is fully coated.
Step 7
Roll the battered ice cream balls in the panko breadcrumbs to coat evenly.
Step 8
Carefully place the coated ice cream balls into the hot oil and fry for 20-30 seconds, or until golden brown.
Step 9
Remove from oil and drain on a paper towel-lined plate. Serve immediately.