Perfect Tempura Ice Cream

Ingredients

• 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

Steps

1. Cut pound cake in medium-size slices.
2. Scoop a ball of ice cream and wrap completely with cake slices, patching where needed with smaller pieces.
3. Wrap balls tightly with plastic wrap, forming a round shape. Freeze at least 5 hours or overnight.
4. Heat oil in a deep fryer or heavy pan.
5. Stir cold sparkling water very slowly into flour; whisk in egg to create batter.
6. 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.
7. Serve with a drizzle of chocolate sauce before ice cream melts!