Brian & Aimy’s Fried Ice Cream

Deserts & Snacks, TBC's Featured Recipe'sJanuary 28, 2013Comments: 7

Brian & Aimy's Fried Ice Cream

Brian & Aimy’s Fried Ice Cream

Not much to really say about this accept – BOMB! BOMB! BOMB! DESERT! Pound Cake & Ice Cream is already a favorite desert of mine, but fried???? That is just even better! This dish was made by Aimy and when she makes this desert I am in Heaven. It is a little hard to see her slicing up the pound cake, filling it with ice cream and then having to wait until the next day to enjoy it, but it is well worth the wait! In our house, chocolate, vanilla, and strawberry are the common flavor, but you can use ANY flavor ice cream you want, and top and decorate it with any of your favorite toppings. The combinations are endless which makes this desert not only amazing but suitable and adjustable for any palate! Below are some step photos to give you a guide if you are unsure of the process. Enjoy this wonderful desert, I know I did!

Brian & Aimy's Fried Ice Cream

Pound Cake – 1/4 Inch Slices

Brian & Aimy's Fried Ice Cream

3 Tablespoons Ice Cream added to bottom piece of pound cake

Brian & Aimy's Fried Ice Cream

Top slice pound cake added, and shaped into ball / football

Brian & Aimy's Fried Ice Cream

Ice Cream ball wrapped and sealed in plastic wrap for freezing

Brian & Aimy’s Fried Ice Cream

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 8
  • Difficulty: medium
  • Recipe type: dessert

Ingredients:

  • 2 Sara Lee Butter Pound Cake (10.75 Ounce)
  • 1 quart · ice cream any flavor
  • 1 packages · plastic wrap
  • 1 quart · canola oil (or vegetable)
  • ¼ cup · fresh mint
  • ¼ cup · powder sugar
  • 1 strawberry and chocolate syrup

Directions:

  1. Aimy loves to make fried ice cream and this is a simple, easy way, to enjoy a favorite past time desert with a twist. You must make the ice cream balls at least 24 hours in advance to allow them to harden for deep frying. This is just an AWESOME desert! Enjoy! (SARA LEE IS FROZEN BUTTER POUND CAKE)
  2. Defrost Sara Lee Pound Cakes, and then slice into 1/4 inch slices
  3. Take 1 slice and add 2 1/2 tablespoons of ice cream to the center of the slice of pound cake.
  4. Take the piece of pound cake with ice cream in your hand, and place a second slice of pound cake over the top of the ice cream and lightly mold the pound cake around the ice cream forming a ball or football like shape.
  5. IMPORTANT!!! – IF you see ice cream or cracks between the slices, use a little piece of an additional slice of pound cake, and wet your hand with water to seal in the ice cream.
  6. Repeat until all pound cake slices have been used and you have between 8 and 12 ice cream balls
  7. Take the plastic wrap, tear a piece about 10 inches long, and wrap one of the ice cream balls, tightly and make sure it is completely covered and sealed. Repeat until all the ice cream balls are wrapped, and place in the freezer.
  8. ICE CREAM BALLS MUST FREEZE FOR 24 HOURS TO HARDEN FOR FRYING! The ice cream balls can be stored for up to 1 week.
  9. When you are ready to serve the desert, add the quart of oil to a medium sauce pan, and heat over MEDIUM HEAT. The oil is ready when a drop of water makes the oil pop and ripple.
  10. Once the oil is hot, remove the ice cream balls from the freezer and unwrap. It is best if you set a large container lined with paper towel, or a large serving dish with paper towel for draining close to the oil for when you remove the ice cream balls.
  11. GENTLY drop ONE ice cream ball into the oil, and fry for 15-20 seconds, then using 2 forks, turn the ball to the other side, and fry for 15-20 seconds and then remove to the paper towel, repeat until you have fried all the ice cream balls.
  12. To plate, cut 2 balls in half, and decorate with chocolate syrup, strawberry syrup, powdered sugar, mint, or any other favorite toppings like whip cream or walnuts, etc
  13. Ice Cream Balls will not melt for some time, so there is no need to rush. The ice cream should stay hard for about 10 – 15 minutes after removing from the oil.

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Comments: 7

  1. miu4ppl3 February 12, 2013 at 11:08 pm Reply

    looks great brian.. will make this fosho ^__^

    • The Bipolar Cook February 13, 2013 at 2:12 pm Reply

      Hello Miu!
      Glad you checked out the site! Hope that you enjoy the dish! :)

  2. miu4ppl3 March 4, 2013 at 5:40 am Reply

    i left the app for a couple weeks n when im back, i found u gone :( . say hi to Aimy n Burger.. Miss u all.. Btw, im making this yesterday.. with strawberry oreo ice cream.. its great..

    • The Bipolar Cook March 4, 2013 at 2:19 pm Reply

      Hi Miu!
      I no longer use that app. I have found others that are more to my liking and in my opinion much more professional. I will certainly pass on your hello, and I am glad you enjoyed the fried ice cream! It is a really nice treat! Good to hear from you, please keep in touch :)

  3. miu4ppl3 March 4, 2013 at 11:43 pm Reply

    HI !!
    of course i will keep in touch and try your recipes.. ^__^
    only tried fried ice cream and grilled cheese though.. lol

  4. Fred Figueredo March 21, 2013 at 10:02 am Reply

    Many years ago I had “fryed ice”as desset in a japanese restaurant. I’m going to try these recipe,;et you know my results.Nice site,congratulations!!!

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