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Fried Ice Cream Cake Fondue Recipe
When your ice-cream-stuffed cake pieces are frozen solid, you are ready to prepare this delicious fried ice-cream cake fondue recipe in an oil fondue pot like this one.
| 6 to 12 | Frozen solid cake and ice cream pieces | |
| 2 | Eggs, beaten | |
| 125 ml | (1/2 cup) | Milk |
| 175 ml | (3/4 cup) | Flour (for batter) |
| 60 ml | (1/4 cup) | Flour (extra) |
| 2 ml | (1/2 tsp) | Salt (for batter) |
| 5 ml | (1 tsp) | Salt (for oil) |
| Canola or vegetable oil to fill about 1/2 of your fondue pot or reach a depth of 5 cm (2″). |
1. In a small serving bowl, combine the eggs, milk, 3/4 cup flour, and 1/2 tsp of salt.
2. Heat oil over the range to 400°F, add 1 tsp of salt, then carefully transfer to fondue pot. (You can also heat it up in your fondue pot if you’re feeling patient).
3. Dump extra flour on a plate.
4. Spear a solidly frozen cake cube with a fondue pot, roll it in extra flour, dip in the egg mixture and turn it so all sides are covered.
5. Fry your battered cake piece in hot oil until it’s golden brown. Depending on the size of your pieces and the temperature of the oil, this should take around 30 to 45 seconds.
6. Transfer to a dessert plate and eat with a regular fork.
Note: It’s best to only do one or two pieces at a time as the oil temperature will drop too much if everyone tries to deep-fry their pieces at once.
This recipe should make enough for 4 people and was adapted from an old Better Homes and Garden cookbook. The original recipe for this dessert oil fondue was kindly provided to me by another fondue fan. Thanks, Roxann!
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