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Deep Fried Ice Cream or Ai tim tod (ไอติมทอด) was one of the most popular desserts when I owned a Thai restaurant in California for 22 years. Surprisingly, it is very simple and easy to make. I’ll share the secret to my fans today. The toppings are freestyle, use whatever you like. I love whip cream and fresh fruit.

Ingredients:

Dairy free ice cream (any flavor)
White bread crusts cut off
Aluminum foil for wrapping
Cooking oil for frying
Fruit – fresh or canned
Whip cream – optional
Sugar powder optional

Instructions

For each sandwich you will need two pieces of bread. Slightly flatten them with the roller of a wine bottle. Doesn’t need to be mashed flat.

Place a scoop of ice cream on one slice of bread. Use the big scoop so that ice cream won’t melt when frying.

Cover with another piece of bread, ensuring all the ice cream is encapsulated in the slices. Some areas will overlap more than others. Carefully squeeze around the icecream, pressing lightly to seal the overlaps.

Cover it with allpurpose flour, especially the area where ice cream is exposed.

Wrap it up with aluminum foil and mark the flavor. Freeze it for at least 6 hours. I normally freeze it overnight. It can be kept in the freezer for over 2 months.

Heat enough oil at medium high (370 – 380 F) in a small pot or a wok. Take the icecream out from the freezer at the time of frying. Fry for about 23 minutes or until crispy and golden. (If you are a confident fryer, you can use less oil and move the ball around while frying)

Topped with whip cream, sugar powder, or fruit. Serve immediately.

#icecream #ranchrecipe #fried