The excitement and magic of deep fried ice cream was not lost on me as a child. How could they possibly stick perfect balls of cold ice cream into screaming hot oil without them melting into oblivion? The secret, I have learned, is in the coating, which can come in many forms but I quite like the idea of sandwiching the icecream between moist madeira cake and forming into perfect little balls. These little showstoppers can be prepared in advance, kept in the freezer and dropped into hot oil when you are ready to serve. Serve with a generous drizzle of honey and a sprinkle of toasted sesame for complete deep fried ice cream perfection.
Serves 4 
90 mins (incl. freezing time) 1 madeira cake, in slices
1 tub vanilla ice cream
Milk, for soaking
2 large free range eggs, lightly beaten
5 digestive biscuits, blitzed to crumbs
Sunflower oil, for frying
Vanilla ice cream, to serve
To serve:
Honey
3 tbsp sesame seeds, toasted
Large container with lid
High sided frying pan
What can I say? I’m in love! I never imagined I would ever suggest this as a recipe but frozen bananas and smooth peanut butter laced with dark chocolate is a thing of beauty. Creamy, smooth and an instant sweet hit, this is well worth trying. Next time you have bananas going black in the fruit bowl, peel them, stick them in a resealable bag and freeze for a recipe like this – I guarantee you will be surprised by the results. Recipe from my new book Eat.Live.Go. – available here.
