TBC's Fried Ice Cream
This recipe is something my girlfriend and I make from time to time. It is a different approach to a great dessert! You can use any flavor of ice cream; we like the basic chocolate, strawberry, and vanilla.
This recipe is something my girlfriend and I make from time to time. It is a different approach to a great dessert! You can use any flavor of ice cream; we like the basic chocolate, strawberry, and vanilla.
- Carbohydrate 82.2271849448281 g
- Cholesterol 92.7799998958528 mg
- Fat 121.691412732493 g
- Fiber 2.23479997238798 g
- Protein 8.32326499198506 g
- Saturated Fat 18.2458329428551 g
- Serving Size 1 1 Serving (309g)
- Sodium 404.529999813099 mg
- Sugar 79.9923849724401 g
- Trans Fat 2.91027539006286 g
- Calories 1439 calories
Step-by-step
- Defrost Sara Lee Pound Cakes, and then slice into 1/4 inch slices
- Take 1 slice and add 2 1/2 tablespoons of ice cream to the center of the slice of pound cake.
- Take the piece of pound cake with ice cream in your hand, and place a second slice of pound cake over the top of the ice cream and lightly mold the pound cake around the ice cream forming a ball or football like shape.
- IMPORTANT!!! - IF you see ice cream or cracks between the slices, use a little piece of an additional slice of pound cake, and wet your hand with water to seal in the ice cream.
- Repeat until all pound cake slices have been used and you have between 8 and 12 ice cream balls
- Take the plastic wrap, tear a piece about 10 inches long, and wrap one of the ice cream balls, tightly and make sure it is completely covered and sealed. Repeat until all the ice cream balls are wrapped, and place in the freezer.
- ICE CREAM BALLS MUST FREEZE FOR 24 HOURS TO HARDEN FOR FRYING. The ice cream balls can be stored for up to 1 week.
- When you are ready to serve the desert, add the quart of oil to a medium sauce pan, and heat over MEDIUM HEAT. The oil is ready when a drop of water makes the oil pop and ripple.
- once the oil is hot, remove the ice cream balls from the freezer and unwrap. It is best if you set a large container lined with paper towel, or a large serving dish with paper towel for draining close to the oil for when you remove the ice cream balls.
- GENTLY drop ONE ice cream ball into the oil, and fry for 15-20 seconds, then using 2 forks, turn the ball to the other side, and fry for 15-20 seconds and then remove to the paper towel, repeat until you have fried all the ice cream balls.
- To plate, cut 2 balls in half, and decorate with chocolate syrup, strawberry syrup, powdered sugar, mint, or any other favorite toppings like whip cream or walnuts, etc.
- Ice Cream Balls will not melt for some time, so there is no need to rush. The ice cream should stay hard for about 10 - 15 minutes after removing from the oil.
- Hope that you enjoy this awesome, amazing, desert!
Twenty-four hours in the freezer is the absolute minimum requirement before these wrapped spheres meet hot oil. Skimp on this chilling window, and the dairy center liquefies instantly upon contact with heat, breaching the crumb barrier.
Deep-frying frozen dairy sounds counterintuitive. Ice cream is mostly water, and introducing water to oil usually triggers violent splattering. Success relies entirely on thermal insulation. A thawed, dense pound cake surrounds the frozen scoop, acting as a thermal buffer. The high fat content in butter pound cake creates a barrier that slows down heat transfer long enough to crisp the exterior without warming the core.
Maintaining medium heat is critical. If the oil surpasses 375 degrees Fahrenheit, the crumb crust burns before the internal seal holds. Conversely, oil below 325 degrees absorbs too much fat, creating a heavy, greasy exterior that ruins the texture contrast. Fry one ball at a time to prevent the oil temperature from dropping precipitously.
Historically, deep-fried ice cream gained popularity across North American chain restaurants in the late twentieth century, often utilizing cornflake crusts instead of cake. Pound cake yields a softer, richer exterior layer that absorbs less oil than cereal coatings if handled correctly.
