Description
Crispy Tempura Ice Cream is a delightful dessert that combines creamy vegan ice cream with a crunchy, golden tempura coating. This recipe uses soft-crust bread to encase the ice cream, which is then battered, coated with panko breadcrumbs, and quickly fried to perfection. Perfect for those seeking a unique and indulgent vegan treat, this dessert offers a crispy exterior texture contrasting with the smooth, cold interior.
Ingredients
Scale
Ice Cream
- 1 quart Vegan vanilla ice cream (chocolate or matcha can be used as alternatives)
Bread
- 10-12 slices Soft-crust bread (preferably Vegan Hokkaido milk bread)
Batter
- 1 cup All-purpose flour (gluten-free flour can be substituted)
- ¼ cup Corn starch
- 1 cup Cold water (ice-cold)
Coating & Frying
- 1 cup Panko breadcrumbs (gluten-free panko for gluten-free variation)
- 3-4 cups Neutral vegetable oil (high smoke point oil)
Instructions
- Prepare the Ice Cream Balls: Using an ice cream scoop, form balls from the vegan vanilla ice cream and place them on a parchment-lined baking sheet. Freeze for about 30 minutes until the balls are firm and hardened.
- Flatten the Bread: Remove crusts from the soft-crust bread slices, then use a rolling pin to flatten each slice evenly to create a thin wrapping layer.
- Wrap the Ice Cream: Once firm, tightly wrap each ice cream ball with one flattened bread slice, ensuring the ice cream is fully encased.
- Freeze Again: Wrap each bread-covered ice cream ball securely in aluminum foil or cling wrap. Freeze for at least 1 hour or ideally overnight for best firmness.
- Heat the Oil: In a deep pot, heat the neutral vegetable oil to a temperature between 370°F and 375°F, suitable for deep frying.
- Mix the Batter: In a shallow bowl, whisk together the all-purpose flour, corn starch, and ice-cold water until smooth to create the tempura batter. Place the panko breadcrumbs in a separate shallow bowl for coating.
- Coat the Ice Cream Balls: Remove the frozen ice cream balls from the freezer and unwrap them. Quickly dip each ball into the batter making sure it’s fully coated, then immediately roll in panko breadcrumbs to form a crunchy coating.
- Fry to Perfection: Carefully place the coated ice cream balls into the hot oil and fry for approximately 60-70 seconds until they turn golden brown. Use a slotted spoon to remove them and let drain on a wire rack. Serve immediately while hot for the best texture contrast.
Notes
- Ensure the ice cream balls remain frozen solid before frying to prevent melting during the frying process.
- Use soft-crust bread such as Vegan Hokkaido milk bread for the best pliability and wrapping ease.
- Keep the water ice-cold to maintain batter crispiness when frying.
- Use an oil with a high smoke point like canola, vegetable, or peanut oil to avoid burning the batter.
- Serve immediately after frying to enjoy the crispy exterior and cold interior contrast.
