Description
Ice cream wrapped in pound cake coated with a tempura batter and deep fried.
Ingredients
Scale
- Ice cream of choice
- Any boxed tempura pattern
- 1 Box Sarah Lee pound cake
Additional Ingredients:
- Whipped cream
- Caramel or chocolate drizzle
- Fruits of choice
Instructions
Directions:
1. Scoop ice cream into a cupcake liner and freeze for 1 hour.
2. Thinly slice pound cake (about 1-2 cm thick).
3. Wrap ice cream in pound cake and firmly press together shaping it into balls. Cover with plastic wrap and freeze for another hour. (Best to freeze overnight)
4. Mix tempura batter mix according to package. Make sure it’s cold by adding ice to it. The consistency should be thin.
Notes
- Freezing ice cream before wrapping it in pound cake will help it not melt all over the place.
- Freezing the wrapped ice cream for 24 hours will prevent it from melting when frying.
- Only fill oil half way when frying to prevent oil spillage.
- Prep Time: 1 hr
- Cook Time: 5 min
Keywords: tempura, ice cream, dessert