Recipe: Deep-fried Ice-cream – Kem chiên

Recipe: Deep-fried Ice-cream - Kem chiên

By Helen Le Published: June 13, 2016

  • Prep: 30 mins
  • Cook: 5 mins
  • Ready In: 6 hrs 35 mins

  • Yield: 4 Servings

  • Trim off the rim of the sandwich bread and use a rolling pin to roll it flat. Place one slice on a piece of saran wrap/ alum foil
  • Place one scoop of ice cream the center. Then place another slice on top, gather the outside of the wrap, give it a little twist and shape into a nice ball. Freeze for at least 6 hours.
  • Hit2-3 inches of vegetable oil in a small pan. When the oil is hot enough, keep the heat medium, then take the ice cream ball out of the fridge, remove the wrap, quickly roll it in the all-purpose flour to coat evenly, then dip into the beaten egg, and finally roll over the bread crumbs to fully coat.
  • Gently drop the ball into the hot oil and fry for just about 30 secs until the whole surface of the ball turns golden brown on the outside. Remove the ball and tap on paper towel to drain the excess oil.
  • Serve immediately. The outside is really golden and crispy.The ice cream inside is still firm and cold!

Post By Helen Le (285 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE:

Website: → Danang Cuisine


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