Go Back
–+ servings
Print

Keto Fried Ice Cream

If you are a fan of fried ice cream and have been missing since starting a keto lifestyle, this keto fried ice cream recipe will be your next favourite.
Course Dessert
Cuisine Asian, dessert, Keto, Low Carb
Prep Time 2 hours
Cook Time 35 minutes
Freezing time 1 day 2 hours
Servings 6
Calories 416kcal
Author Erika Burt & Danielle Coonerty

Equipment

  • Ice Cream Maker (There is a no churn option)
  • Deep Fryer (Can use a large pot)

Ingredients

Ice Cream

Vanilla cake (You will only need half of this cake for the fried ice cream)

  • 2 cups almond meal
  • ¼ cup unflavoured whey protein powder
  • ¼ cup sweetener
  • 3 tsp baking powder
  • 30 g unsalted butter, melted and slightly cooled
  • ⅔ cup unsweetened almond milk, warmed
  • 2 eggs
  • 1 tsp vanilla essence

Ingredients for frying

  • 2 eggs, beaten
  • lard or tallow for frying

Instructions

Ice Cream

  • 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.

Vanilla cake

  • 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.

Frying

  • 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.

Notes

This recipe has the net carbs calculated by Low Carb Nikki. 
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED. 

Nutrition

Calories: 416kcal | Carbohydrates: 5.6g | Protein: 9g | Fat: 40g | Net Carbs: 5.6g