Crispy Tempura Ice Cream

Step 1

Using an ice cream scoop or spoon, scoop out balls of ice cream and lay them out on a parchment-lined baking sheet or plate. Place them in your freezer to harden for about 30 minutes.

Step 2

In the meantime, cut the crusts off the pieces of bread. With a rolling pin, flatten each one as much as you can.

Step 3

Once the ice cream balls are hard, add one to a slice of bread and wrap it around tightly. If one piece doesn’t cover the ball fully, wrap another piece around.

Step 4

Cover with aluminum foil or cling wrap, and twist it closed until it is tight. Place back in your freezer for a minimum of 1 hour, or overnight.

Step 5

Heat vegetable oil in a deep pot over medium. If you have a thermometer, the temperature should be at 370-375 degrees F.

Step 6

Mix the flour, corn starch, and cold water in a shallow bowl and add panko crumbs to a separate bowl.

Step 7

Remove one ball at a time and unwrap it. Dip the ball in the bowl of batter and roll it around until fully coated. Transfer it to the bowl of panko crumbs and roll it until fully coated. Place it back in the freezer while you repeat the same steps for the rest.

Step 8

Cook the ice cream balls for about 60-70 seconds each, or until the outside layer appears golden. Transfer to a wire cooling rack over a baking sheet to get rid of excess oil. Serve immediately while hot with garnishes of choice. Happy eating!