"Not so Fried ice cream"

For every person who loves experimenting with his food and combining contrasting flavours like sweet n sour, cooked and raw, here comes the perfect treat for you! This dessert combines the heat of fritters with the cold of ice cream and tastes amazing. As the name suggests , it's a ball of ice cream covered with fried dough. You can choose the flavour of the ice cream according to your liking. There are differing accounts of the history of deep-fried ice cream. Some say it was served in Chicago for the first time in 1893. Others believe that this unique dessert was first prepared in Japanese restaurants in the 1960s, which would make its origin much closer to the present. You can make this delicious dessert at home in 4 simple steps!

INGREDIENTS

• 100g (1/2 cup, firmly packed) dark brown sugar

• 125ml (1/2 cup) thickened cream

• 200g Anzac biscuits, broken into small pieces

• 2 tablespoons shredded coconut, toasted

• 8 scoops vanilla ice-cream

METHOD

• Step 1

• Place the sugar and cream in a saucepan over low heat. Cook, stirring, for 5 minutes or until the sugar dissolves and the sauce thickens slightly. Keep warm.

• Step 2

• Meanwhile, line a tray with baking paper. Process the biscuits in a food processor until coarsely crushed. Transfer to a shallow bowl. Add the coconut and stir to combine.

• Step 3

• Place 1 scoop of ice-cream in the biscuit mixture and roll to coat. Place on lined tray and freeze while coating remaining balls. Repeat with the remaining ice-cream and biscuit mixture.

• Step 4

• Divide the ice-cream balls among serving bowls and pour over the hot caramel sauce.

It's one of the least time consuming desserts and tastes absolutely delicious. So get down to making your own "not so fried" ice cream and keep exploring your wild sides with desserts