Want a decadent but easy recipe for Shrove Tuesday? Love deep fried ice cream but don't have a deep fryer? Well, you will love our shortcuts that will give you the crunch and texture of deep fried ice cream without the hassle! Paired with a melt-in-the-mouth gooey caramel sauce, this is a treat you will come back to again and again.
Prep time: 20 minutes
Cook time: 35 minutes
500ml/18 oz. whole milk
2 medium eggs, beaten
Large pinch of salt
300g/10 oz. self-raising flour
Butter (for frying)
50ml/2 oz. water
250g/9 oz. caster sugar
50g/2 oz. unsalted butter
175ml/6 oz. double cream
8 scoops of vanilla ice cream
150g/5 oz. Digestive biscuits or Carrs whole wheat crackers
80g/3 oz. desiccated coconut
1 teaspoon ground cinnamon
2 teaspoons light brown sugar
1. Cut some baking paper to size and place onto a baking tray. Scoop 8 scoops of vanilla ice cream and place back onto the tray and back into the freezer.
2. Toast the coconut in a frying pan on a medium heat until a light golden colour all over. The coconut burns easily so keep stirring.
3. Put the digestive biscuits, coconut, brown sugar and cinnamon into a food processor and blend together until it becomes a fine crumb.
4. Take the ice cream out of the freezer, and coat each scoop with the biscuit and coconut mixture. You can do this by placing the scoop of ice cream into a bowl with the mixture and carefully coating it with your hands. Place the scoops back on the tray and return them to the freezer until ready to use.
5. For the pancakes, sieve the self-raising flour and salt into a large bowl and make a deep well in the centre.
6. Beat the eggs and add to the well, along with the milk. Stir the pancake mixture with a wooden spoon or whisk until smooth with no lumps of flour. Set aside.
7. Gently heat the caster sugar and water in a small saucepan for the caramel sauce. Heat on a very gentle heat, you do not want the water to boil. Slowly stir the sugar occasionally with the handle of a wooden spoon to ensure the sugar dissolves evenly on the bottom of the pan. If the sugar clings to the side of the pan, wash the sugar down with a pastry brush dipped in water. Heat until the sugar dissolves. This could take up to 10 minutes or so.
8. Once all the sugar is dissolved, turn up the heat and boil the sugar until it turns into a terracotta colour.
9. Take the caramel off the heat, immediately add the double cream and unsalted butter and stir very quickly with a whisk or wooden spoon. Be careful as the caramel is very hot!
10. If the mixture gets brittle or stringy, return the pan to the heat and stir until it is smooth. Allow the mixture to cool and set aside.
11. Heat a large frying pan on a medium heat. Add a knob of butter to the pan. When the butter is foaming, add a large ladle of pancake batter into the pan.
12. Allow the pancake to cook in the pan until you see bubbles forming on the top of the pancake. Use a fish slice to turn the pancake over. After 1 to 1.5 minutes, the pancake will be ready. Remove the pancake from the heat onto a plate lined with kitchen paper.
13. Wipe the frying pan clean and repeat with butter and the ladles of batter until you have made enough pancakes.
14. To serve, plate up 2 pancakes per guest. Top with 2 scoops of the cheat "deep fried" ice cream and spoon over with the warm caramel sauce. Serve immediately.Suggest a correction