Who knew contradictions could be so delicious? Scoops of ice-cream are battered and flash-fried for a treat that’s warm on the outside but frozen inside.
Ingredients
Coconut caramel sauce
Method
1.Place a tray in the freezer and chill until ready to use. Scoop out 8 balls of ice-cream and place on the chilled tray, then freeze for 1hr or until firm. Whisk eggs and milk together until well combined.
2.Dip ice-cream scoops first into flour, then egg mixture, then cake crumbs. Return to the tray and re-freeze for 1 hr. Repeat process 2 more times. Freeze until ready to serve.
3.Heat oil to moderate 180°C and gently lower in ice-cream balls, frying until just browned. Remove with a slotted spoon and place on paper towel to drain. Serve immediately 
with Coconut caramel sauce (below) and banana slices if desired.
4.
Combine light coconut cream and brown sugar in a small saucepan, simmer gently until slightly thickened then stir through vanilla extract. To give a richer flavour, add a pinch of salt.
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