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Fried ice cream

Briefly and quickly fried ice cream, for a crispy exterior and an icy interior.A scoop of vanilla ice cream coated in a mix of crumbled cake and salted caramel crumble. Then wrapped in a brick pastry sheet sprinkled with cinnamon sugar, tied off and well frozen before being briefly and quickly deep-fried for a crispy exterior and an icy interior. Served with a generous amount of salted caramel topping.

Ingredients

Egg white
Brick pastry
Cinnamon sugar
Salty caramel crumble
Vanilla ice cream
Salted caramel topping
Plain cake

Preparation

  1. Take brick dough and brush it with egg white. Then sprinkle with cinnamon sugar.
  2. Completely crumble a cake and mix the crumbs with the salty caramel crumble for the coating layer.
  3. Scoop balls of (vanilla) ice cream and thoroughly coat them with the cake-crumble mixture.
  4. Place the coated ice cream balls on the prepared brick dough.
  5. Fold the brick dough up over the ice cream balls and tie it all together with butcher's twine. Make sure it is well sealed.
  6. Place the package in the freezer and let it freeze thoroughly!
  7. Heat oil to 180°C and fry the packages very briefly and quickly, so the outside becomes crispy but the inside remains ice cream.
  8. Generously drizzle salted caramel topping over them.