How to Make Easy Deep Fried Ice Cream

ice cream

🥗Healthier: sorbet

💰Cheaper: frozen yogurt

Sorbet is lower in calories and dairy-free.

cornflakes

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed graham crackers

Panko provides a lighter, crispier texture.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor while being healthier.

whipped cream

🥗Healthier: coconut cream

💰Cheaper: store-bought whipped topping

Coconut cream is dairy-free and rich.

Start by preparing the crust using white sandwich bread, removing the crusts from 2 pieces for each scoop of ice cream.

Roll the bread out slightly to make it a bit larger, ensuring it is not too thin or too thick.

Scoop the ice cream onto a plate and freeze it for 30 minutes to 1 hour to firm it up.

Take the rolled-out bread and place the scoop of ice cream in the center, bringing the corners of the bread up to cover the ice cream.

Wrap the bread tightly around the ice cream using plastic wrap, twisting to secure it, and label if using multiple flavors.

Freeze the wrapped ice cream until rock-solid, ideally overnight or for at least 6 hours.

Prepare the pineapple coconut caramel sauce by melting chopped palm sugar in a pot until it caramelizes, stirring occasionally.

Once the sugar starts to melt, add coconut milk and stir until the sugar dissolves again, then add pineapple juice from canned pineapple.

Let the sauce reduce until it reaches a thick consistency, then add pineapple pieces and cook for a few minutes to meld flavors.

Finish the sauce by stirring in butter off the heat to prevent separation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens