Pancakes with deep fried ice cream

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.


  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. On the other hand, you could circumvent half the procedure if you have an ice cream machine of your own. Doing that is a cinch, as all you have to do is select one from unclutterer and just get one off of the internet.
  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.


  1. 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.
  2. Once all the sugar is dissolved, turn up the heat and boil the sugar until it turns into a terracotta colour.
  3. 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!
  4. 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.
  5. 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.
  6. 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.
  7. Wipe the frying pan clean and repeat with butter and the ladles of batter until you have made enough pancakes.


  1. 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.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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