Cream Balls Dipped in Sugar & Filled with Ice Cream Recipe
Imagine biting into a soft, airy cream ball coated with a delicate layer of sugar, only to find a rich, creamy ice cream filling inside. This delightful treat combines the lightness of a cream puff with the indulgence of ice cream. Whether it’s a special dessert for a gathering or a fun treat for the family, these cream balls are sure to impress. Here’s how you can make them!
Ingredients
For the Cream Balls:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1/2 cup granulated sugar (for coating)
For the Ice Cream Filling:
- 2 cups vanilla ice cream (or flavor of your choice)
Optional Toppings:
- Melted chocolate
- Caramel sauce
- Crushed nuts
Instructions
Step 1: Prepare the Ice Cream Filling
- Scoop the ice cream: Using a small ice cream scoop or a melon baller, scoop out small balls of ice cream. You’ll want them to be about the size of a ping-pong ball. This size ensures that they will fit neatly into the cream balls.
- Freeze the ice cream balls: Place the ice cream balls on a parchment-lined baking sheet. Make sure they are well-spaced to avoid sticking together. Freeze them for at least 1 hour, or until they are completely firm. You can prepare these in advance to save time later.
Step 2: Make the Dough for Cream Balls (Pâte à Choux)
- Boil the water and butter: In a medium saucepan, combine the water and butter. Heat over medium-high until the butter is fully melted and the mixture comes to a rolling boil.
- Add the flour: Reduce the heat to medium. Add the flour and salt all at once to the butter-water mixture. Stir vigorously using a wooden spoon or silicone spatula until the dough pulls away from the sides of the pan and forms a smooth ball. This should take about 1-2 minutes.
- Cool the dough: Remove the saucepan from the heat and let the dough cool for 5-10 minutes. You don’t want it to be too hot when you add the eggs, or they will cook.
- Add the eggs: Once the dough has cooled slightly, add the eggs one at a time, beating well after each addition. The dough may look lumpy or curdled at first, but keep mixing until it becomes smooth and glossy. The final dough should have a thick, sticky consistency.
Step 3: Fry the Cream Balls
- Heat the oil: In a deep fryer or large, heavy-bottomed pot, heat about 2-3 inches of oil to 350°F (175°C). Use a thermometer to monitor the temperature. Proper temperature control is crucial to avoid soggy or undercooked cream balls.
- Shape the dough: Using two spoons, scoop small amounts of the dough and drop them carefully into the hot oil. Fry a few at a time to avoid overcrowding the pan, which can cause the temperature to drop.
- Fry until golden: Fry the cream balls for about 4-5 minutes, turning them occasionally to ensure even cooking. They should puff up and become golden brown all over.
- Drain the cream balls: Once they’re golden and crispy, use a slotted spoon to remove the cream balls from the oil. Transfer them to a paper towel-lined plate to drain any excess oil.
Step 4: Coat the Cream Balls in Sugar
- Sugar coating: While the cream balls are still warm, roll them in granulated sugar until they are evenly coated. The warmth helps the sugar adhere better to the surface.
Step 5: Fill the Cream Balls with Ice Cream
- Cut a small opening: Using a sharp knife, carefully make a small incision at the bottom or side of each cream ball. The opening should be just big enough to insert the ice cream.
- Fill with ice cream: Take the frozen ice cream balls from the freezer. Gently insert one ice cream ball into each cream puff. The dough is soft, so it should stretch slightly to accommodate the ice cream.
- Freeze the filled cream balls: To firm up the ice cream and prevent it from melting, place the filled cream balls in the freezer for about 10-15 minutes. This will allow the ice cream to set inside.
Optional Toppings & Serving Suggestions
- Drizzle with chocolate or caramel: Melt some chocolate or caramel sauce and drizzle it over the top of the cream balls for added decadence.
- Add crushed nuts: For extra texture and flavor, sprinkle some crushed nuts like almonds, hazelnuts, or pistachios over the cream balls after dipping them in sugar.
- Serve immediately: These cream balls are best served straight from the freezer or just slightly thawed. The combination of warm, sugary dough and cold, creamy ice cream creates a delightful contrast that is perfect for any occasion.
Tips for Success:
- Make ahead: The ice cream balls can be prepared well in advance and stored in the freezer until needed.
- Experiment with flavors: Feel free to try different ice cream flavors to suit your preferences, from classic vanilla to more adventurous options like mint chocolate chip or strawberry.
- Storage: If you have leftovers, store the filled cream balls in an airtight container in the freezer. You can enjoy them over the next couple of days.
This delicious dessert offers a wonderful balance between the light, airy cream ball and the creamy ice cream filling, making it the perfect treat for summer days, parties, or any occasion where you want to impress your guests with something unique and delightful.
