Ingredients
4
4 servings
- •1 (12 ounce) prepared pound cake
- •1 (32 ounce) container LACTAID® Vanilla Ice Cream
- •2 cups vegetable oil for frying, or more as needed
- •1 cup all-purpose flour, plus more for dusting
- •1 cup sparkling water, chilled
- •1 egg
- •1 tablespoon Chocolate syrup
Instructions
- Cut pound cake in medium-size slices.
- Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.
- Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
- Heat oil in a deep fryer or heavy pan.
- Stir cold sparkling water very slowly into flour; whisk in egg to create batter.
- Remove ice cream balls, one at a time, from the freezer. Dust the surface with flour. Dip into batter, coating completely. Quickly lower coated ice cream balls into oil; fry until golden, about 25 seconds. Remove with a slotted spoon.
- Serve with a drizzle of chocolate sauce before ice cream melts!
Nutritional Facts
Per 4 servings
- Calories: 1052
- Carbohydrate: 120g
- Fat: 55g
- Fiber: 1g
- Protein: 16g
- Sugar: 26g
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