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Caribbean ice cream truffle fritters


  • 1 cup (250 mL) ea. Sweet n Nice Mango, Guava and chocolate-banana ice cream
  • 6-8 round chocolate truffles
  • 1 cup flour
  • 3 tablespoons (45 mL) unsweetened cocoa
  • 2 tablespoons (30 mL) dark brown sugar
  • 1/4 teaspoon (1 mL) salt
  • 1/2 cup (125 mL) ginger ale or club soda
  • 2 large eggs
  • 2 tablespoons milk
  • 2 tablespoons melted butter
  • Raspberry syrup for garnishing
  • Caramel for garnishing
  • Cherries to garnish
  • Powdered sugar to garnish


  1. Line a plate with wax paper and set aside. Remove ice cream from freezer and allow it to melt slightly for five minutes (so it is soft enough to work with), use an ice cream scoop to form a round ball, insert a truffle in the center and smooth over the hole to seal the chocolate inside.
  2. Space the ice cream truffles 1/2 inch apart on the plate, cover with plastic wrap and place in the freezer for an hour or until frozen solid.
  3. Add all ingredients for the batter to a medium bowl and whisk into a thick batter (similar to the texture of pancake batter), cover with plastic wrap and chill in the refrigerator for one hour or overnight.
  4. Pour three inches of oil into a four-quart (4L) heavy bottom pot, use a frying thermometer to heat the oil to 375°F. Gently drop a fritter into the hot oil with a slotted spoon, drop another and fry for one to two minutes or until the batter is crispy.  Set aside on a serving plate, drizzle with the raspberry syrup, caramel, dust with powdered sugar and garnish with cherries.
  5. TIP: If you don’t have a deep fryer, use a wok or a deep 4-quart (4 L) pot. Add 3 inches (8 cm) oil and heat to 375˚F (190˚C). (Attach a clip-on frying thermometer to gauge heat.) Do not overcrowd the pot with more than two fritters at a time as it will reduce the temperature of the oil. Use a spider or slotted spoon to remove the fritters.

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