Can you even believe keto fried ice cream is even possible? No, neither did we. Fried ice cream is a very popular dessert in Australia when eating out at Thai or Chinese restaurants. This keto fried ice cream recipe uses keto ice cream and keto vanilla cake. It’s the perfect dessert to finish an Asian dinner party or a special occasion.
Introducing Nikki from Low Carb Nikki
Nicole Mendonca is the founder of Low Carb Nikki, a website dedicated to providing delicious low carb recipes and educating people about living a low carb lifestyle.
She’s been living a ketogenic lifestyle since January 2017 and has lost 40kg, as well as reversing medical conditions and regaining her mobility that was affected by injuries and weight gain.
Keto gave Nikki her life back by saving her health and giving her a passion for creating low carb recipes and sharing them with the world. She has also transitioned her son Caleb to a low carb/keto lifestyle. He loves to help her cook in the kitchen and has enjoyed all the yummy keto food Mum cooks for him.
Keto Fried Ice Cream
When we first saw that Nikki had created a keto fried ice cream, we couldn’t believe it. We know keto ice cream is possible, but keto fried ice cream? Surely not. Imagine our surprise when we saw this recipe.
I love the idea of crumbing the ice cream in a crumbed keto vanilla cake. The traditional Asian fried ice cream would use a tempura batter, which is very difficult to create a keto version. The keto vanilla cake crumbled up, makes for the perfect substitute.
Keto Ice Cream
Erika has always had a weakness for ice cream. It has been her favourite treat since she was a little kid. When we first started our keto lifestyle, we thought it was the end of ice cream for us. Little did we know that creating a keto version of ice cream is pretty easy. We headed out a bought an ice cream maker and haven’t looked back since.
Keto Ice cream recipes using an ice cream maker
- Low Carb Nikki’s vanilla ice cream recipe used for this recipe
- Vanilla ice Cream from All Day I Dream about Food
- Peanut butter ice cream from Carrie Brown
You may be thinking, I don’t have an ice cream maker. I don’t want an ice cream maker. Don’t worry, there are plenty of no churn keto ice creams. Nikki also provides a no churn option with her recipe.
Keto ice cream recipes that are non churn
- Vanilla ice cream from Fat for Weight Loss
- Chocolate ice cream from Gnom Gnom
- Cherry and cacao ice cream from Recipes from a Pantry
Fresh Fragrant Keto
Nikki has just released a new cookbook called Fresh Fragrant Keto. We were so excited when Nikki released this Asian inspired keto cook book, that we just had to buy it. We love Asian flavours and Nikki has some amazing sounding recipes in this new cookbook.
Fresh Fragrant Keto has 28 keto-friendly Asian inspired recipes and all recipes have the macros calculated for you. This amazing cookbook has been written for the Australian palette and uses ingredients easily sourced in Australia.
If you are missing some of your favourite Asian takeaway meals, we would highly recommend getting Fresh Fragrant Keto. Some of the take away favourites from this cookbook include Butter Chicken, Lemon Chicken, Nasi Goreng, Pho, Thai Beef Salad, Crispy Skin Duck and Pad See Ew.
- Your fat must be very hot to fry and colour the cake quickly as possible, otherwise the ice cream can melt.
- Always use caution when using hot oil to fry. You can use a deep fryer or a large pot.
- You need enough fat in your fryer or pot to at least half cover the ice cream.
- It is best to serve the ice cream immediately as you make them so they don’t start melting. If you work really quickly you should be able to serve them all at once.
- You will need to make the ice cream and the vanilla cake the day before as the ice cream needs overnight in the freezer and the cake needs to dry out overnight once it is cooked.
- If you are looking for a slightly easier version, you can always use your favourite store bought vanilla ice cream like our favourite, Denada.
If you like this recipe you may also like…
- Keto Coconut Rough
- Keto Lemon Cake
- Keto Slice – Chocolate and Berry
- Keto Scones
- Keto Fried Ice Cream
- Chocolate Peanut Butter cookies
- Keto Gingerbread Cheesecake
- Keto Panna Cotta – Chai flavour
- Keto Chocolate Peanut Butter Muffins
- Keto Egg Loaf – Blueberry & Lemon
Vanilla cake (You will only need half of this cake for the fried ice cream)
Ingredients for frying
- 2 eggs, beaten
- lard or tallow for frying
- Place all the ice cream ingredients in a bowl and stir to combine.
- Place your ice cream mixture into your ice cream maker and churn as per the manufacturer recommendations. If you don't have an ice cream maker, you can whip the ingredients with a stick blender.
- Once your ice cream is churned, place in a container and freeze for 2 hours.
- Once ice cream is firmed, scoop into 6 scoops. Wrap each scoop in cling wrap, press and mould into firm balls and place back in the freezer overnight.
- Pre heat oven to 160C/320F.
- In a large bowl, combine the almond meal, protein powder, sweetener and baking powder and stir to combine.
- In another bowl, combine the milk and the butter. (It's best if the milk and the butter are the same temperature for them to combine easily)
- Add eggs and vanilla to the milk mixture and whisk together. Make sure the milk mixture isn't too hot when you add your eggs.
- Make a well in the centre of your dry ingredients and pour in your wet ingredients while stirring to combine.
- Line a 20cm loose bottom sponge tin with baking paper. Spray the tin with coconut oil and pour in your cake mixture.
- Bake cake in the oven for 30 minutes or until cake is cooked through.
- Once cooked, remove from oven and allow to sit in tin until cool enough to handle. Remove from tin and place on wire rack until completely cool.
- Cut your cake in half. (You will only need half of the cake to crumb the ice cream. Place the other half in an air tight container and enjoy for a snack)
- Leave half of the cake out overnight to dry out.
- Break up the cake and crumble to resemble large breadcrumbs. Spread the cake crumbs evenly on a baking tray and leave to dry out for a further 1 hour.
- Heat fat in your deep fryer or a large pot, making sure there is at least 5cm of space between the fat and the edge of your pot.
- Remove an ice cream ball from the freezer, unwrap the cling wrap and discard. Roll the ice cream ball in the egg and then in the cake crumbs until completely covered. make sure there are no gaps with ice cream showing.
- Press and mould the cake crumbs around your ice cream with your hands to form a firm crust.
- Lower the ice cream ball into the hot fat with a slotted spoon and immediately start rolling it around in the fat so that it fries and colours evenly. be aware it will colour very quickly and it's important to move quickly to avoid the ice cream melting.
- Once golden brown, remove immediately from the fat and place on a paper towel. gently and quickly pat dry with more paper towel to soak up any excess fat and serve.
- Repeat with the remaining ice cream balls.