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A vibrant serving of green tea tempura ice cream surrounded by a golden crispy shell, drizzled with chocolate sauce and garnished with colorful edible flowers

Tempura Ice Cream: 5 Irresistible Recipes to Try at Home

Discover how to create crispy and creamy tempura ice cream using a Japanese tempura batter. Learn techniques, recipes, and tips.
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Prep Time 2 hours
Cook Time 5 minutes
Resting Time 15 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine Japanese, Japanese-Inspired
Servings 4 people
Calories 414 kcal

Equipment

  • 1 Deep fryer or heavy-bottomed pot Essential for frying the tempura ice cream
  • 1 Digital kitchen thermometer Ensures the oil stays at the correct temperature
  • 1 Large metal slotted spoon For safely removing fried ice cream from the oil
  • 1 Ice cream scoop To shape the ice cream into uniform balls
  • 1 Baking sheet Used for freezing the prepared ice cream balls
  • 1 Parchment Paper Prevents the ice cream balls from sticking to the sheet
  • 1 Mixing Bowl For preparing the tempura batter

Ingredients
  

  • 4 scoops Vanilla ice cream Or your preferred flavor (e.g., chocolate, matcha)
  • 1 cup All-purpose flour For the tempura batter
  • 1 large egg Beaten, used in the batter
  • 1 cup Ice-cold water Keeps the batter light and airy
  • 1 cup Panko breadcrumbs For added crunch
  • 4 slices White bread Used to wrap the ice cream scoops
  • 1 qt Vegetable oil For deep frying
  • optional tbsp Chocolate sauce For drizzling on top
  • optional tbsp Caramel sauce For serving

Instructions
 

  • Prepare the Ice Cream
    Scoop the ice cream into 4 even balls using an ice cream scoop.
    Place the scoops on a baking sheet lined with parchment paper.
    Freeze for at least 2-3 hours or until the ice cream is completely firm.
  • Wrap the Ice Cream
    Take the frozen scoops and wrap each one with a slice of white bread.
    Press the edges of the bread firmly to seal the ice cream inside.
    Place the bread-wrapped scoops back on the baking sheet and freeze for another hour.
  • Prepare the Tempura Batter
    In a mixing bowl, combine 1 cup of all-purpose flour, 1 beaten egg, and 1 cup of ice-cold water.
    Mix gently to create a slightly lumpy batter. Do not overmix.
  • Coat the Ice Cream
    Remove the ice cream scoops from the freezer.
    Dip each scoop into the tempura batter, ensuring an even coating.
    Roll the coated scoops in panko breadcrumbs for extra crunch.
    Freeze again for 15 minutes to firm up.
  • Heat the Oil
    Heat vegetable oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
    Use a kitchen thermometer to monitor the temperature.
  • Fry the Ice Cream
    Carefully lower one coated ice cream scoop into the hot oil using a slotted spoon.
    Fry for 20-30 seconds, just until the coating is golden brown.
    Remove and drain on paper towels. Repeat with the remaining scoops.
  • Serve Immediately
    Place the fried tempura ice cream on serving plates.
    Drizzle with chocolate or caramel sauce and garnish with powdered sugar, fresh fruit, or nuts if desired.
    Serve immediately to enjoy the hot-and-cold contrast.

Notes

  • Freezing Tip: Make sure to freeze the ice cream scoops for at least 2-3 hours before coating to prevent them from melting during frying.
  • Oil Temperature: Always maintain the oil at 375°F (190°C) for best results. Use a thermometer to ensure accuracy.
  • Batter Consistency: The tempura batter should be slightly lumpy and very cold for a light, crispy texture.
  • Work Quickly: Prepare everything in advance and fry in small batches to keep the ice cream from melting.
  • Safety Tip: Always use long-handled utensils when frying and never leave hot oil unattended.
  • Variations: Try using matcha ice cream for an authentic Japanese flavor or chocolate ice cream for a rich twist.
  • Serving Idea: Garnish with chocolate sauce, caramel drizzle, or powdered sugar for extra flavor and presentation.
Keyword Tempura Ice Cream, Fried Ice Cream, Japanese Dessert, Sweet Treat, Ice Cream Recipes, Crispy Dessert