Tempura Ice Cream
Worth Staying In For
I used to order tempura ice cream from a local restaurant all the time. The only problem? I’d rather take it home and eat it on the couch. By the time I got home, the ice cream was already starting to melt.
And because I’m a girl who saves sweets for last, I’d stick it in the freezer until dessert time. By then, the tempura had lost its crunch.
So naturally, I started making it at home.
With Ms. Wong’s Tempura Mix, I can fry up tempura ice cream whenever the craving hits and use whatever flavor my heart desires. Breakfast, lunch, dinner… no judgment here.
Best part? You get to crack into that warm, crispy shell while the ice cream inside is still perfectly cold. As nature intended.
INGREDIENTS
- Approximately ½ pound premade pound cake, thawed
- Your favorite ice cream flavor, enough to make 5 balls approximately 3 inches in diameter
- Sprinkles, to mix into the ice cream
- 1 bag (or 114 grams) of Ms. Wong’s Tempura Mix
- ½ cup ice-cold water
- 1½ cups panko breadcrumbs, for coating after dipping in batter
- 60 ounces oil, for a 6-quart pot (coconut oil recommended for a subtle coconut flavor)
- Honey and powdered sugar, optional
TOOLS AND SUPPLIES
- Rolling pin
- Plastic wrap
- 2-quart mixing bowl for the tempura batter
- Whisk
- Separate deep mixing bowl for the panko
- 6-quart pot
- Tongs
- Skimmer
Directions
STEP 1: Prep the Pound Cake
Slice approximately ½ pound thawed premade pound cake into ⅛–¼-inch slices. Place plastic wrap over the slices and flatten them with a rolling pin.
STEP 2: Scoop, Sprinkle, and Wrap
Mix sprinkles into your favorite ice cream while forming 5 balls, approximately 3 inches in diameter. Wrap each ice cream ball in one layer of flattened pound cake, making sure the ice cream is completely covered.
STEP 3: Freeze
Freeze the wrapped balls for 2–4 hours.
⭐ Pro tip: You want a firm ball that is no longer pliable, but not frozen solid. If it is still pliable after freezing, it is not ready.
STEP 4: Mix the Batter
In a 2-quart mixing bowl, use a whisk to mix 1 bag (114 grams) of Ms. Wong’s Tempura Mix with ½ cup ice-cold water.
STEP 5: Dip Then Coat
Place 1½ cups panko breadcrumbs in a separate deep mixing bowl. Dip each ball into the tempura batter, then coat it in the panko.
Make sure the panko forms an even coat that fully covers the batter to help seal the outer crust and keep the ice cream from melting.
STEP 6: Fry Fearlessly
Heat 60 ounces oil in a 6-quart pot to 360°F. Fry the balls in 2 batches for 60 seconds per batch, until the panko is crispy and golden.
Flip the balls with tongs so the crust browns evenly, unless the oil fully submerges them.
STEP 7: Finish and Serve
Remove the balls with a skimmer. Add honey and powdered sugar if desired, and serve immediately. The ice cream melts quickly!
