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Deep Fried Amaretto Balls

This unusual recipe creates a hot crispy shell coating around a ball of cold Carte D’Or Amaretto and Vanilla Ice Cream.
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  • Serves


  • Difficulty


  • 8 scoops of Carte D’Or Amaretto and Vanilla Ice Cream (200g/400ml)
  • 100g plain flour
  • 2 tsp baking powder
  • 150ml water, chilled
  • 1 tbsp oil
  • 500ml oil for deep frying
  • A dusting of icing sugar
  • 1 Scoop 8 balls of Carte D’Or Amaretto and Vanilla Ice Cream. Place on a baking tray lined with parchment paper and freeze for 1 hour.
  • 2 Mix the batter; combine the plain flour, baking powder, water and oil in a large bowl and whisk until well combined.
  • 3 Heat the oil in a deep fat fryer to 180°C. Remove the scooped ice cream balls from the freezer. Dip the balls into the batter then lower carefully into the hot oil using a slotted spoon. Fry 3 ice cream balls at one time. Remove using a slotted spoon and drain on kitchen paper.
  • 4 Repeat until all of the ice cream balls have been deep fried.
  • 5 Serve the ice cream balls on a platter, decorated with a dusting of icing sugar. Serve immediately.