You’ve probably seen the magic of a deep-fried ice-cream in a restaurant, and now we will show you how to make it in an air-fryer at home.
1.5L good-quality vanilla ice cream
300g plain digestive biscuits, crushed
1 1/2 tbsp milk
180g Cadbury Caramilk chocolate, finely chopped
185ml (3/4 cup) thickened cream
Place a baking tray in the freezer for 10 minutes to chill.
Line the tray with baking paper. Working quickly, scoop ice-cream into 12 balls and place on prepared tray. Place in the freezer for 4 hours or until firm.
Place the crushed biscuits into a large shallow bowl. Working with one at a time, roll ice-cream balls in the crushed biscuits to coat, shaking off excess. Return to the tray and freeze for a further 1 hour or until firm.
Whisk eggs and milk together in a bowl. Working one at a time, roll balls in egg mixture, then in remaining crushed biscuits to coat evenly. Return to tray. Freeze for 1 hour or until firm. Place leftover egg mixture in the fridge.
Repeat coating with remaining balls, egg mixture and crushed biscuit to double-coat. Place in the freezer overnight until very firm.
Meanwhile, make the Caramilk sauce, combine chocolate and cream in a microwave-safe bowl. Cook on High for 1½ minutes or until chocolate melts. Stir until smooth.
Preheat the air fryer at 200°C for 5 minutes. Place 2 ice-cream balls on a small sheet of baking paper (you need to be able to lift the paper with the ice-cream balls on it, but not so big that it covers the whole base of the air fryer basket). Spray with oil.
Place into the air fryer and cook at 200°C for 2 minutes. Transfer balls to serving plates. Drizzle with Caramilk sauce and serve immediately.