Sweet
Quick & Easy
Frozen

Deep Fried Ice Cream with Coconut Caramel

This Deep-Fried Ice Cream with Coconut Caramel is pure dessert theatre—crisp, golden, and dramatic on the outside, cold and creamy at the centre, with a glossy coconut caramel sauce that takes every bite over the top. Michael Weldon’s version brings a beautiful balance of textures and flavours, turning a nostalgic favourite into something truly irresistible.

The magic lies in the contrast: the hot, crunchy shell giving way to that perfectly chilled ice cream, followed by the warm, silky caramel infused with coconut’s natural sweetness. It’s indulgent without being heavy, playful yet refined, and guaranteed to impress anyone lucky enough to be handed a bowl.

Whether you’re recreating a restaurant classic at home or looking for a show-stopping dessert to finish a meal, this recipe delivers excitement and comfort in equal measure. A little bit retro, a little bit tropical, and completely unforgettable.

Serves 435min

What You’ll Need

4 large scoops of Norco Vanilla ice cream

½ cup plain flour

3 eggs

2 tbsp milk

2 cups panko breadcrumbs

Coconut carmel

1 cup Brown sugar

1 tin coconut cream

1 lime, zest and juice

Step 1

Scoop 4 large scoops of ice cream then place them onto a baking paper lines tray. Place back into the freezer until ser firmly.

Step 2

Set up a crumbing station. One plate with flour, once with the egg and milk whisked together, the last with panko breadcrumbs. Start by dusting the ice cream in flour then egg then into the breadcrumbs. Then coat in egg again and another layer of breadcrumbs. Return to the freezer. You can do this step ahead of time.

Step 3

Combine the coconut cream and brown sugar in a saucepan. Cook over a medium heat until melted and caraemlised. Remove from the heat and add in the lime.

Step 4

Heat a saucepan full of enough oil to cover the ice cream balls to 180deg c. Once at temperature drop the ice cream in an fry until golden on the outside. Once golden remove sand serve straight away.

Step 5

Spoon some coconut caramel into a bowl and tip with the deep dried ice cream. Garnish with another little dollop of the caramel and toasted coconut.

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