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.
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.
