Description
A unique dessert combining crispy sweet potato tempura with creamy ice cream for a perfect balance of textures and flavors.
Ingredients
Scale
- 2 medium-sized sweet potatoes, peeled and sliced into 1/4-inch thick rounds
- 1 pint of ice cream (vanilla, matcha, chocolate, or salted caramel)
- 1 cup (120g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon baking powder
- 3/4 cup (180ml) ice water
- Vegetable oil for frying
- Powdered sugar (optional, for dusting)
- Optional toppings: crushed nuts, chocolate drizzle, caramel sauce
Instructions
- Peel and slice the sweet potatoes into 1/4-inch thick rounds. Pat them dry with a paper towel.
- In a mixing bowl, combine 1 cup (120g) of all-purpose flour, 1/4 cup (30g) of cornstarch, and 1/2 teaspoon of baking powder. Gradually whisk in 3/4 cup (180ml) of ice water until smooth.
- Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Use a thermometer to monitor the temperature.
- Coat each sweet potato slice in the tempura batter, ensuring it’s fully covered. Carefully lower the slices into the hot oil, frying 2-3 pieces at a time to avoid overcrowding. Fry for 2-3 minutes or until golden and crispy.
- Use a slotted spoon to transfer the fried tempura onto a plate lined with paper towels to drain excess oil.
- Scoop your chosen ice cream flavor into balls and place them on a tray lined with parchment paper. Freeze for at least 30 minutes to ensure they are solid.
- Place a sweet potato tempura slice on a plate, add an ice cream ball on top, and finish with another tempura slice to create a ‘sandwich.’
- Dust with powdered sugar, drizzle with chocolate or caramel sauce, and sprinkle crushed nuts for extra texture and flavor.
- Serve immediately while the tempura is warm and the ice cream is cold.
Notes
Keep the batter cold for crispier tempura. Monitor oil temperature to avoid soggy tempura. Serve immediately for the best texture and flavor contrast.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: Fusion
Nutrition
- Serving Size: 1 tempura ice cream
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: Sweet Potato Tempura Ice Cream, dessert, tempura, ice cream, sweet potato, unique dessert, crispy tempura, creamy ice cream