Cooking Time: 3 - 4 Days

Ingredients :

Method :

• Scoop out ice cream into balls and wrap them in Aluminum foil.
• Arrange them in air tight container.
• Set freezer compartment of the fridge to the lowest temperature (Max cooling) and freeze the ice cream balls for a day.
• Remove the foil from the ice-cream and coat completely with sponge cake crumbs. Wrap in aluminum foil again & deep freeze for a day.
• Combine flour, water & milk & mix well. Leave batter in fridge for 30 minutes.
• Remove aluminum foil from the ice cream balls.
• Put them in flour batter & coat nicely.
• Heat oil in a wok (fairly hot & not smoking hot) and deep fry the ice cream.
• Serve immediately.