Crispy Vegan Tempura Ice Cream Recipe
Crispy Tempura Ice Cream is a delightful dessert featuring vegan vanilla ice cream coated in a crunchy tempura batter and panko breadcrumbs, then deep-fried to golden perfection. This innovative treat combines the creamy coldness of ice cream with a warm, crispy exterior, making for a unique and indulgent dessert experience perfect for special occasions or an impressive finish to any meal.
- Prep Time: 20 minutes plus freezing time
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes (including freezing)
- Yield: 6 servings
- Category: Dessert
- Method: Frying
- Cuisine: Fusion
- Diet: Vegan
Ingredients
Ice Cream and Coating
- 1 pint vegan vanilla ice cream ($1.96)
- 10-12 slices soft-crust bread, crusts removed ($1.86)
- 1 cup all-purpose flour ($0.07)
- ¼ cup corn starch ($0.08)
- 1 cup cold water
- 1 cup panko breadcrumbs ($0.44)
Frying and Garnishes
- 3-4 cups neutral vegetable oil for frying
- Powdered sugar (for dusting)
- Chocolate drizzle (optional)
- Caramel sauce (optional)
- Coconut whip (optional)
- Fresh fruit (optional)
Instructions
- Prepare Ice Cream Balls: Using an ice cream scoop or spoon, scoop out balls of vegan vanilla ice cream and place them on a parchment-lined baking sheet or plate. Freeze for about 30 minutes to harden.
- Prepare Bread Wraps: While ice cream hardens, remove crusts from bread slices and flatten each slice thoroughly using a rolling pin.
- Wrap Ice Cream in Bread: After the ice cream balls have hardened, wrap each ball tightly with one or two flattened bread slices to fully cover it. Wrap securely in aluminum foil or cling wrap, twisting tightly to hold its shape, then freeze for at least 1 hour or overnight.
- Heat Oil: Heat neutral vegetable oil in a deep pot over medium heat to 370-375°F (187-190°C), using a thermometer for accuracy.
- Prepare Batter and Coating: In a shallow bowl, combine all-purpose flour, corn starch, and cold water to make the tempura batter. Place panko breadcrumbs in a separate bowl.
- Batter and Bread the Ice Cream: Remove one bread-wrapped ice cream ball from the freezer and unwrap it. Dip it into the batter, fully coating it, then roll it in panko breadcrumbs until completely covered. Return to freezer while you repeat with remaining balls.
- Deep Fry: Carefully fry each coated ice cream ball in the hot oil for 60-70 seconds, or until the outer layer turns golden brown. Remove with a slotted spoon and place on a wire rack over a baking sheet to drain excess oil.
- Serve: Serve the crispy tempura ice cream immediately while hot and crispy. Garnish with powdered sugar, chocolate drizzle, caramel sauce, coconut whip, and fresh fruit as desired. Enjoy your crunchy, creamy dessert!
Notes
- Use soft-crust bread for easy wrapping; sandwich bread works well.
- Freezing the balls thoroughly between each step ensures the ice cream stays solid during frying.
- Maintain oil temperature between 370-375°F to achieve a crispy exterior without melting the inside.
- You can substitute vegan ice cream with dairy-based ice cream if desired.
- Optional garnishes add flavor and presentation appeal but are not necessary.
Find it online: https://marthatasty.com/crispy-vegan-tempura-ice-cream-recipe/
