Butterscotch Fried Ice Cream
Total time
20 Mins
8 Ingredients
Serves 1
A crispy yet creamy dessert, Savoy Butterscotch Fried Ice Cream is an indulgent treat that combines hot and cold elements for a delightful experience. Let’s prepare it.
Ingredients:
Savoy Butterscotch with Cashew Crackles Ice Cream
250 ml
Bread Slices
8 pieces
Corn Flour
100 grams
Eggs
2 pieces
Bread Crumbs
100 grams
Oil
500 ml (for frying)
Chopped Cashews
For garnish (optional)
Chocolate Sauce
For drizzle (optional)
Method:
Step 1
Scoop the Savoy Butterscotch Ice Cream into round balls and freeze them until firm.
Step 2
Flatten the bread slices using a rolling pin. Wrap each ice cream ball in a bread slice to form a sealed ball. Freeze again until firm.
Step 3
Prepare three bowls for coating: one with corn flour, one with beaten eggs, and one with bread crumbs.
Step 4
Dip each wrapped ball into the corn flour, the egg mixture, and the bread crumbs. Repeat for a double coating. Freeze the coated balls for 30 minutes.
Step 5
Heat oil in a deep pan. Fry the coated ice cream balls until golden brown. Remove quickly to prevent melting.
Step 6
Serve immediately with a drizzle of chocolate sauce or garnish with chopped cashews. Enjoy the hot and cold contrast.
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