Description
A delicious Japanese-inspired dessert featuring scoops of green tea ice cream wrapped in sponge cake, dipped in tempura batter, and quickly deep-fried to golden perfection.
Ingredients
4 scoops green tea ice cream
4 slices pound cake or sponge cake
1 cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 egg
3/4 cup ice-cold water
Vegetable oil, for deep frying
Powdered sugar or chocolate sauce, for serving (optional)
Instructions
1. Line a baking sheet with parchment paper. Place 4 scoops of green tea ice cream on the sheet and freeze until solid, about 1 hour.
2. Wrap each scoop of ice cream with a slice of pound cake, shaping it into a ball. Freeze again for 1 hour or until very firm.
3. In a bowl, whisk together the flour, cornstarch, baking powder, sugar, and salt.
4. In a separate bowl, lightly beat the egg and mix with the ice-cold water.
5. Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix; the batter should be slightly lumpy.
6. Heat vegetable oil in a deep fryer or large saucepan to 375°F (190°C).
7. Dip each frozen ice cream ball into the tempura batter, coating it fully.
8. Carefully lower each ball into the hot oil and fry for 10–15 seconds, just until golden brown.
9. Remove with a slotted spoon and drain on paper towels.
10. Serve immediately with powdered sugar or a drizzle of chocolate sauce, if desired.
Notes
Ensure the ice cream is very firm before frying to prevent melting.
Use cold water in the batter for a crispier tempura texture.
Only fry one or two balls at a time to maintain oil temperature.
- Prep Time: 2 hours
- Cook Time: 15 minutes
- Category: Dessert
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 tempura ice cream ball
- Calories: 320
- Sugar: 18g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: tempura, green tea, ice cream, fried dessert