Air fryer crunchy coated ice cream balls
Waitrose and Partners

Air fryer crunchy coated ice cream balls

This fun, frivolous recipe is easy to make and delicious to eat. Prepare up to the end of step 3 and keep in the freezer for up to 3 months, or until ready to cook and enjoy. Vary the ice cream to use your favourite flavour

For tips on cooking safely with your air fryer, go to the method tab.

 

4.5 out of 5 stars(4) Rate this recipe
Vegetarian
  • Serves6
  • CourseDessert
  • Prepare5 mins
  • Cook4 mins
  • Total time9 mins
  • Plusfreezing

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 500g Waitrose Madagascan Vanilla Ice Cream
  • 175g digestive biscuits
  • tsp ground cinnamon
  • 2 Waitrose British Blacktail Free Range Eggs large
  • 2 tsp whole milk
  • Unflavoured spray oil (such as sunflower)
  • Salted caramel, fudge, chocolate or other ice cream/dessert sauce, to serve

Method

  1. Place a baking tray in the freezer to chill for 10 minutes. Line the tray with a sheet of baking parchment. Working quickly, scoop the ice cream into 6 balls and place onto the prepared tray. Return to the freezer for 1 hour until firm

  2. Crush the biscuits into a fine powder in a food processor or large bowl using the end of a rolling pin. Mix in the cinnamon. Working 1 ball at a time, roll the ice cream in the crushed crumbs to coat, shaking off any excess. Return to the tray and freeze for another hour, or until firm. Keep the remaining crumbs.

  3. Whisk the eggs and milk together in a bowl. Again, working quickly and 1 at a time, roll the balls in the egg mixture, then in the remaining crushed crumbs to coat evenly. Return to the tray and freeze for at least 6 hours, or preferably overnight, until very firm.

  4. When ready to cook, line the air fryer with a piece of baking parchment and preheat to 200ºC. Depending on the size of your air fryer, you may need to cook in batches, as overcrowding the basket may cause the ice cream to melt. Remove the balls from the freezer, spritz with the spray oil and quickly place into the air fryer basket, 2 at a time if necessary. Cook for 2 minutes, then serve immediately, drizzled with your favourite ice cream or dessert sauce.

Cook’s tip

If you don’t have an air fryer, preheat the oven to 240ºC, gas mark 9. Place the ice cream balls on their tray into the oven for 2 minutes, until golden.

Customer safety tips 

  • Follow manufacturer’s instructions and advice for specific foods
  • Pre-heat the air fryer to the correct temperature
  • If cooking different foods together, be aware that they may require different times and temperatures
  • Spread food evenly – do not overcrowd pan/chamber 
  • Turn food midway through cooking 
  • Check food is piping/steaming hot and cooked all the way through 
  • Aim for golden colouring – do not overcook
  • Use a food thermometer/probe to check temperature: more details here
  • Check out the FSA webpage for further advice: www.food.gov.uk

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,569kJ/ 376kcals

Fat

22g

Saturated Fat

12g

Carbohydrates

36g

Sugars

21g

Fibre

1.9g

Protein

8.5g

Salt

0.6g

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Carte D'Or Madagascan Vanilla Ice Cream Tub Dessert900ml

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Waitrose Eggs British Blacktail Free Range Large6s

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Overall rating (4.5/5)

4.5 out of 5 stars4 ratings