Perfect Tempura Ice-Cream – a delicious recipe with cake, container LACTAIDu00ae, vegetable oil, flour, sparkling water, egg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut the pound cake in medium-size slices.
2
Scoop a ball of ice cream and wrap completely with the slices of cake, patching where needed with smaller pieces.
3
Wrap the balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
4
Heat the oil in a deep fryer or heavy pan.
5
Stir cold sparkling water very slowly into the flour; whisk in the egg to create the batter.
6
Remove the ice cream balls, one at the time, from the freezer. Dust the surface with flour. Dip into the batter, coating completely. Quickly lower coated ice cream balls into the oil; fry until golden, about 25 seconds. Remove with a slotted spoon.
7
Serve with a drizzle of chocolate sauce before ice cream melts!
1298
kcal
Calories
124
g
Fat
29
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (12 ounce) prepared pound cake, 1 (32 ounce) container LACTAID(R) Vanilla Ice Cream, 2 cups vegetable oil for frying, or more as needed, 1 cup all-purpose flour, plus more for dusting, and more.
Yes, Perfect Tempura Ice-Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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