Viet-style Fried Ice Cream
Is deep-fried ice cream one of those desserts that intrigues you at restaurants but seems too hard to replicate at home? Not anymore. As you’ll see, fried ice cream is a deceptively easy recipe to whip up. Here, this already delicious summer recipe is elevated by the addition of staple Vietnamese flavours, such as toasted sesame seeds and peppermint leaves, which give the classic fried batter/creamy vanilla combo a little bit of depth and freshness.
Looking for a quick summer dessert recipe? Even though these fried ice cream balls require multiple hours in the freezer to set properly, you can prepare them in advance and keep them frozen until it’s time to fry and serve them.
- Prep: 15 minutes
- Freezing: 3 hours + 1 hour + 3 hours
- Cooking: 15 to 20 seconds per scoop
- 750 ml (3 cups) Canadian vanilla ice cream
- 250 ml (1 cup) all-purpose wheat flour
- 4 eggs, beaten
- 250 ml (1 cup) Panko-style breadcrumbs
- 1,5 l (6 cups) canola oil
- 125 ml (½ cup) maple syrup
- 10 ml (2 tsp) toasted sesame seeds
- 4 fresh peppermint leaves
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Place four large scoops (about ¾ cup each) of Canadian vanilla ice cream on a baking sheet covered with parchment paper.
Set in the freezer for three hours.
After three hours, remove the ice cream balls from the freezer and coat them with flour.
Then, dip them in the egg mixture, and drain well.
Roll them in the Panko breadcrumbs.
Put them back in the freezer for an hour.
After one hour, repeat the three previous steps, this time leaving the ice cream balls in the freezer for at least three hours.
After three hours, remove from freezer. Heat oil to 390 ºF (200 ºC) and quickly fry the balls, one at a time, for 15-20 seconds each, or until golden brown.
Garnish with maple syrup, toasted sesame seeds and a peppermint leaf.
For optimal results, chill your baking pan in the freezer before use, and make sure you beat the eggs thoroughly: it will help the flour stick.
For more inspiration by Alexandre Vovan, visit his TikTok page @onclevov