Lifestyle
Air fryer ice-cream bombes with salted caramel sauce
This yummy showstopper is drenched in salted caramel sauce and makes for an enticing Saturday pudding the whole family will love.
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Get those sparklers ready to celebrate a birthday or festive occasion! These air fryer ice-cream bombes are going to wow your guests. Crunchy on the outside, smooth and cold on the inside. It’s a magic dessert for everyone to enjoy. Recipe by Instant Pot South Africa.
Prep time: 5 hours
Cook time: 2 minutes
Serves: 4
Ingredients
- 1kg vanilla ice cream
- 2 packets (200g each) ginger biscuits
- 2 eggs
- 1/4 cup milk
Caramel sauce
- 200g caramel chips
- 3/4 cup cream
- Pinch salt
- Whipped cream for serving (optional)
Method
- Place the biscuits in a resealable bag and crush using a rolling pin to a semi-fine crumb. Prepare 4 big scoops of ice cream, approximately 1 cup each and roll each immediately in the crumb.
- Place on a tray or plate lined with baking paper and freeze for 3 – 4 hours. Mix the eggs and milk and coat each frozen ball in the egg mix and then again in crushed biscuits crumb. Freeze for 1 hour.
- While they freeze, set your Vortex Plus ClearCook to Re Heat, 50ºC for 3 minutes. Add the caramel chips to a heat proof bowl and heat for 2-3 minutes stirring at 30 second intervals until all the chips have melted. Remove from the basket, add the cream and a pinch of salt; whisk until a smooth caramel sauce is created.
- Set Vortex Plus ClearCook to Air Fry, 200ºC for 1 minutes. Once pre-heated, place all 4 coated balls in the basket and cook until the outside is crispy.
- Serve immediately with a drizzling of the caramel sauce and a dollop of whipped cream, if desired.