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Deep-fried ice cream

  • 4:10 Prep
  • 0:01 Cook
  • Makes 6 balls


  • 750ml vanilla ice-cream (see notes)
  • 250g digestive biscuits
  • 2 eggs
  • 1 tablespoon milk
  • Sunflower oil
  • Icing sugar, to serve
  • Maple syrup, to serve


  • 1
    Working quickly, scoop ice cream (see related recipe) into 6 round balls and place on a paper-lined tray in the freezer. Freeze for about 2 hours until very firm. Crush a pack of biscuits to fine crumbs and place in a shallow bowl. Again working quickly, roll frozen balls in crumbs to coat, then freeze for 1 hour. Lightly beat eggs with milk in another bowl. Again working quickly, coat each ball first in egg mixture, shaking off excess, followed by a second coat of crumbs. Return balls to freezer for another 1 hour.
  • 2
    Half-fill a deep-fryer or large saucepan with sunflower oil and heat to 190°C. (If you don’t have a deep-fryer thermometer, a cube of bread will turn golden in 30 seconds when oil is hot enough.) In 2 batches, fry ice cream balls for 10-15 seconds until golden.
  • 3
    Remove with a slotted spoon, drain briefly on paper towel, then serve immediately dusted with icing sugar and drizzled with maple syrup.

Source: taste.com.au


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