Biscoff Fried Ice Cream
This is one of my most popular recipes on my Instagram, and I’m sure you can understand why!
If you follow me on Instagram, you know I LOVE Biscoff, and Biscoff and ice cream is a match made in heaven. My best friend actually begged me to make this for her for about 6 months and when I finally gave in, I couldn’t believe I hadn’t made it sooner! (Sorry Christina lol)
Fried Ice Cream always seemed really daunting to me, however it is so easy! It just takes time so plan ahead!
Head to my reels on Instagram for a how-to video!
Prep Time: 20 mins + 4 hours freezing time
Cooking Time: 10 min
Serves: 6
Ingredients:
About 1/2 - 3/4 tub of vanilla ice cream
1 packet of Lotus biscuits (a whole packet of the individual ones)
10 digestive biscuits (plain ones)
2 eggs
1 TBS milk
Lotus spread
Muffin cases & muffin tin
Method:
Leave your ice cream about for 10 mins to soften before you start
Scoop out a large scoop and using your hands (wear 2 pairs of gloves to help with the cold), mould into a ball, place in a muffin case and onto the tray and straight into the freezer.
Repeat 5 more times until you have 6 balls - you have to move quick so it doesn’t melt!
Freeze for 2 hours
Crush the lotus & digestive biscuits into a fine crub
Take the ice cream balls out of the freezer one at a time, toss them in the biscuit crumb and back into the freezer as you are done with 1
Freeze for 1 hour
Whisk the eggs & milk together
Dip the ice cream balls into the mixture and then into the crumb, back into the egg/milk and then back into the crumb pressing them as you go.
Freeze for at least 1 hour
Heat a pot of vegetable oil to 180c or until you place a skewer in and it bubbles.
Fry the ice cream balls one at a time for 30 seconds, tossing them to ensure they are golden all over.
Melt the Lotus Biscoff spread in the microwave until runny - about 30 seconds.
Serve the Fried Ice Cream immediately, topped with the Biscoff spread!
