Explore the unique fusion of textures and flavors with Food And Meal’s Tempura Fried Ice Cream Japanese recipe. A crunchy tempura coating meets the creamy goodness of ice cream – a dessert lover’s dream!
The first time I tried it, the contrast of the hot, crispy shell and the cold, creamy ice cream absolutely delighted my tastebuds. I was amazed at how the light tempura batter sealed in the ice cream so that it didn’t melt when fried. It was unlike anything I had ever tasted before!
When I learned more about the origins of tempura fried ice cream balls, I knew I had to try making it myself. Though some believe it was invented in the US, most food historians trace it back to Japanese tempura restaurants experimenting with the technique. It combines my favorite aspects of Japanese cuisine – artful presentation, delicate flavors, and masterful frying.
As soon as I fried up my first batch, the nostalgic smell of the tempura batter transported me back to my travels in Japan. With each crunchy, sweet bite I was reminded of the bustling night markets, friendly shopkeepers, and creative cuisine I had fallen in love with there.
Recreating this inventive dish has rekindled my passion for cooking. I’m excited to keep experimenting with Japanese-inspired recipes and share what I discover with the Food And Meal community. My newest tempura fried ice cream Japanese recipe captures the spirit of adventure that originally drew me into the culinary arts. I hope it inspires you to play with flavors from around the globe right in your own kitchen!
Let me know in the comments if you give this crispy, decadent dessert a try!
Tempura Ice Cream is a delicious treat that is served immediately after deep frying. It helps to maintain the contrast between the warm outer shell and the cold interior, and serves as an excellent dessert to share with friends. Many people assume that this type of dessert is difficult to make, but in reality, it is simple and quick to prepare. Fortunately, it only requires a few ingredients and is worth trying at home. If you’re looking for a delicious frozen treat, try preparing it at home!
Is fried ice cream really fried ?
Many people are initially skeptical that ice cream can actually be fried without just melting into a puddle. The concept seems counterintuitive – ice cream and hot oil don’t exactly go together in our minds. This leads some to assume that so-called “fried ice cream” is a gimmick or false advertising. They may feel disbelief, confusion, or even annoyance at the idea.
However, fried ice cream is in fact a real dessert when properly prepared. The ice cream is quickly fried in a batter coating that creates an insulating crust to prevent immediate melting. So while the ice cream itself may not truly get fried, the coating certainly does.
When people first bite into the crispy exterior and discover the cold, creamy interior, it often generates delight and excitement. The temperature contrast is unexpected and whimsical. The rich sweetness paired with the fried coating also elicits enjoyment. So while the name may be slightly deceptive, the end result is quite tasty.
This experience can lead people to feel more positively about the concept of fried ice cream. The initial skepticism gets replaced by appreciation of the clever preparation method and the fun, indulgent flavors. Food is very emotional after all. In the end, the joy this creative dessert brings likely outweighs any quibbles over the terminology used to describe it.
Fried Ice Cream Japanese Recipes
Tempura Ice Cream from Scratch
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 egg
- 1 cup ice-cold water
- 1 teaspoon vanilla extract
- Vegetable oil to deep fry should not have flavor
- 2 cups ice cream any flavor, completely frozen Ice cubes
- Powdered sugar for dusting optional
- Chocolate syrup and whipped cream for garnish if desired
Instructions
- Make scoops of ice cream with an ice cream scoop, and place them on a baking tray. Cover with plastic wrap and freeze for 2 hours to overnight.
For batter
- Fill a large bowl with ice cubes.
- Place another smaller bowl in the bowl of ice and sift the flour and baking soda together in that smaller bowl.
- Beat the egg in another bowl, lightly, until begins to froth.
- Add the ice-cold water and vanilla to the beaten egg and mix well. Combine the egg and flour mixtures, whisking until just combined. Do not over mix.
- Preheat the oil for frying, about 2 inches deep, to 350°F and not more than 400°F.
- Get your ice cream balls out of the freezer. Take one and dip it into the tempura batter.
- Very carefully drop the ice cream ball into the hot oil and fry it for about 30 seconds. The batter will be pale brown.
- Serve immediately. Top with chocolate syrup and whipped cream, if desired.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Tempura ice cream vs mochi ?
Tempura ice cream and mochi are both delightful desserts that hail from Japanese cuisine, each with its unique textures and flavors that have garnered a worldwide fan base. They represent the innovative and delicate approach to food that Japanese culinary traditions are known for.
- Tempura ice cream is a rather unconventional yet decadent dessert. It involves taking a scoop of ice cream, encasing it in a layer of cake or cookie dough, and then coating it in tempura batter before quickly deep-frying it. The result is a warm, crispy exterior surrounding a still-cold ice cream center. The contrast between the hot and cold, the crispy and creamy, creates an exciting sensory experience. Its creation speaks to a playful boldness in culinary innovation, pushing the boundaries of conventional dessert norms.
- On the other side, mochi is a much more traditional sweet treat that has been enjoyed in Japan for centuries. Mochi is made from glutinous rice that is pounded into a smooth and sticky paste and then molded into shapes, often filled with sweet red bean paste or other fillings. Some variations also include ice cream, resulting in mochi ice cream balls. These treats are characterized by their chewy texture and the subtle sweetness of the rice dough complemented by the flavorful filling inside. Mochi evokes a sense of tradition and cultural authenticity, offering a taste that is both simple and sophisticated.
Expert Tips about fried ice cream recipe
Cooking Notes
- Freezing Time Matters: Ensure your ice cream balls are frozen solid. They should spend at least 2 hours in the freezer, or even longer if possible.
- Double Coating: For an extra crunchy shell, dip your frozen ice cream balls in the egg and breadcrumb mixture twice. This double coating technique provides a thicker, more protective layer.
- Quick Frying: Whether you’re deep frying or using the alternative baking method, work quickly. A shorter cooking time helps to maintain the integrity of the ice cream inside.
- Perfect Temperature: When deep frying, maintain the oil temperature between 350-375°F (175-190°C). Too hot, and the coating will burn before the ice cream has a chance to melt; too cool, and the ice cream will melt before the coating gets crispy.
- Drain and Rest: After frying or baking, let your Tempura Ice Cream balls rest for a moment on a paper towel to absorb any excess oil. This prevents them from becoming too greasy.
Serving Suggestions
- Serve with matcha green tea ice cream for a delicious Japanese-inspired combination. The bitter matcha pairs nicely with the sweet tempura batter.
- Top with natto (fermented soybeans) and chopped scallions for added texture and flavor contrast. The slimy natto and crunchy scallions complement the crispy outside and creamy interior of the ice cream.
- Make an ice cream sandwich with sliced daifuku mochi on the outside and tempura ice cream inside for a sweet and chewy contrast.
- Skewer tempura fried ice cream with grilled yakitori chicken and yakisoba noodles for a fun and interactive meal. Dip everything in thick tsuyu dipping sauce.
- Nestle scoops of tempura ice cream into piping hot bowls of shoyu ramen or miso ramen. The heat from the broth slightly melts the ice cream.
- Serve alongside sweet mochi for dessert. The soft, chewy mochi and crispy tempura make a nice textural contrast.
9 FAQs about Tempura Fried Ice Cream
1. What is tempura ice cream made of?
- Tempura ice cream typically consists of a ball or scoop of ice cream that is coated in tempura batter and then quickly deep-fried to create a crispy outer layer while keeping the ice cream inside frozen.
2. What is the tempura batter made of?
- Tempura batter is usually made from a mixture of flour, ice water, and sometimes egg. The batter should be light and airy, resulting in a crispy texture when fried.
3. What is a tempura made of?
- Tempura is a Japanese dish where ingredients like seafood, vegetables, or ice cream are coated in a special tempura batter and deep-fried. The goal is to achieve a light and crispy texture on the outside while maintaining the natural flavors of the ingredients.
4. What does a tempura taste like?
- Tempura has a light, crispy, and delicate texture on the outside due to the batter, while the inside retains the natural flavors and moisture of the ingredients. The taste is a combination of the ingredient’s flavor and the subtle sweetness of the batter.
5. Can I make Tempura Ice Cream in advance?
- While it’s best served fresh, you can prepare the coated ice cream balls in advance and store them in the freezer. Fry or bake them just before serving.
6. Can I use any flavor of ice cream?
- Yes, absolutely! You can use your favorite flavor of ice cream for the filling to customize your Tempura Ice Cream balls.
7. Can I reheat leftover Tempura Ice Cream?
- It’s best to enjoy Tempura Ice Cream fresh. Reheating can make the coating less crispy, and the ice cream may not retain its perfect consistency.
8. What’s the best oil for deep frying Tempura Ice Cream?
- Use a neutral-tasting oil with a high smoke point, like vegetable or canola oil, for deep frying.
9. Can I make a gluten-free version?
- Absolutely! Substitute regular panko breadcrumbs with gluten-free panko to make a gluten-free Tempura Ice Cream.
My thoughts
Recreating tempura deep fried ice cream has been a delicious journey into Japanese cuisine and culture. Though its origins may be debated, what matters most is the spirit of creativity it embodies. Fusing delicate tempura with decadent ice cream captures that adventurous, experimental attitude I so admire in Japanese cooking.
I hope this deep fried ice cream Japanese recipe inspires you to infuse your own cooking with a sense of joy and playfulness. Don’t be afraid to combine flavors and techniques from different cultures to create something uniquely your own. Tempura fried ice cream is a wonderful example of what can happen when you approach food with an open and curious mind.
The next time you catch a craving for something sweet and crispy, give this fried ice cream a try. As you crunch through the crispy shell and discover the cold, creamy ice cream within, I think you’ll be transported to the bustling night markets of Japan, where so many creative culinary delights await. Just as this dish delighted me on my travels there, I hope it brings you a taste of adventure from the comfort of your own kitchen.
Let me know in the comments if you whip up a batch or have any other cross-cultural fusion recipes for me to try! Now if you’ll excuse me, I see some tempura batter and vanilla ice cream calling my name…
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.
I'm Yukiko, a Food & Lifestyle blogger and marketing professional at Hana Hotel Travel Company, focused on Food And Meal restaurants. I love cooking, with a special affection for baking, and photography. My blog offers healthy, diverse recipes and captures the beauty of culinary arts, aiming to inspire a balanced lifestyle and connect food enthusiasts globally.