Fried Ice Cream

1. 1

   Line a baking tray with parchment paper. Using an ice-cream scoop, scoop the ice cream into 12 balls. Place balls on prepared tray. Freeze for 1 hour, or until very firm.

2. 2

   Place eggs in a shallow bowl with 2 tbsp water, whisk to combine. Process cookies in a food processor until fine crumbs form. Transfer to a separate bowl.

3. 3

   Working quickly, roll each ice-cream ball into the egg mixture, then into the crumbs to coat. Return to tray. Freeze for 2 hours, or until very firm.

4. 4

   Heat oil in a large heavy pan over high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep fry frozen ice cream balls, in small batches, for 10 seconds or until golden. Remove with a slotted spoon and drain on paper towels. Serve with caramel sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.