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.
- 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.
- 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.
- Put the digestive biscuits, coconut, brown sugar and cinnamon into a food processor and blend together until it becomes a fine crumb.
- 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.
- For the pancakes, sieve the self-raising flour and salt into a large bowl and make a deep well in the centre.
- 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.
- 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.
- Once all the sugar is dissolved, turn up the heat and boil the sugar until it turns into a terracotta colour.
- 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!
- 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.
- 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.
- 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.
- Wipe the frying pan clean and repeat with butter and the ladles of batter until you have made enough pancakes.
- To serve, plate up 2 pancakes per guest. Top with 2 scoops of the cheats “deep fried” ice cream and spoon over with the warm caramel sauce. Serve immediately.