Deep-fried ice cream is a magical thing. This is beautiful and crispy and coconutty on the outside, with melty, soft ice-cream on the inside, and a rich butterscotch sauce.
- 500 g (17oz) vanilla ice cream
- 1 kg butter cake, cut into 5mm slices
- 3 eggs, whisked
- 1 cup desiccated coconut
- vegetable oil for deep frying
Salted coconut butterscotch
- 160 g brown
- 50 g unsalted butter
- 100 ml coconut cream
- 1 tsp sea salt
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time: 30 minutes (or overnight) + 1 hour + 4 hours (or overnight)
1. Place a baking tray lined with baking paper into your freezer for 10 minutes.
2. Scoop 10 balls of ice cream onto the cold tray. Place the tray of ice cream scoops into the freezer for at least 30 minutes or overnight.
3. In the meantime, place slices of cake onto a clean work surface and cover with baking paper. Use a rolling pin to flatten the cake slices so that they’re thin and even.
4. Remove the ice cream scoops from the freezer and working quickly, cover each scoop evenly with slices of cake. Wrap each ball with cling film, twisting the cling film to form a neat, tight ball. Place the ice cream balls into the freezer for an hour.
5. Place the eggs in a large bowl and the coconut on a large plate or tray. Line another baking try with parchment paper.
6. Remove the ice cream balls from the freezer. Unwrap a ball and place into the egg. Roll the ball in the egg to coat. Then transfer to the coconut and roll to coat evenly. Place on the lined baking tray. Continue until all ice cream balls are coated. Place the ice cream balls back into the freezer for at least 4 hours or overnight.
7. For the salted coconut butterscotch, place the sugar and the butter into a saucepan over medium-high heat. Cook until the butter and sugar have melted. Carefully pour in the coconut cream (watch out…it will splatter and bubble). Stir until well combined. Add the sea salt. Simmer for 1-2 minutes or until sugar is completely dissolved. Remove from heat and set aside until ready to serve.
8. When ready to serve, heat at least a 10 cm depth of oil in a saucepan. Heat oil to 180°C (when you place the handle of a wooden spoon into the oil it should bubble furiously). Cook ice-cream balls in batches for about 2 minutes or until golden. Drain on kitchen paper and serve drizzled with coconut butterscotch sauce.