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
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Sweet Potato Tempura, Dessert, Ice Cream, Fusion