Japanese Tempura Fried Ice Cream
This Japanese tempura fried ice cream has a crispy panko shell and frozen creamy center. Learn the science, the secret, and expert tips.
Equipment
- Parchment-lined sheet pan or tray
- Ice cream scoop
- Plastic wrap
- Rolling Pin
- 3 shallow bowls
- Whisk
- Deep frying pan, wok, or Dutch oven
- Cooking thermometer
- Slotted spoon or spider strainer
- Paper towels
Ingredients
- 1 pint vanilla ice cream
- 6 slices pound cake or 12 slices sandwich bread crusts removed
- ½ cup tempura flour + 1 tbsp cornstarch
- ½ cup ice-cold water + 2-3 ice cubes
- 1 egg beaten
- 1½ cups panko bread crumbs
- 4-5 cups vegetable oil for frying
Instructions
- Scoop 6 ice cream balls onto parchment. Freeze 1 hour until rock-solid.
- Flatten pound cake or bread with rolling pin between plastic wrap.
- Wrap each ice cream ball tightly with flattened cake/bread. Wrap in plastic. Freeze 2-3 hours until solid again.
- Make tempura batter: Whisk egg + ice-cold water. Stir in flour gently (keep lumpy). Add 2-3 ice cubes.
- Heat oil to 375°F.
- Dip ice cream ball in batter, roll in panko. Fry 20-30 seconds until golden. Turn gently.
- Drain 5-10 seconds on paper towels. Top with sauce, whipped cream, matcha. Serve immediately.
Notes
- Ice cream MUST be rock-solid before frying
- Don't skip bread/cake layer - keeps ice cream from melting
- Keep batter & ice cold for crispy shell
- Oil temp: 350-375°F (too low = greasy, too high = burns)
- Fry only 20-30 seconds max