Fried Gelato (But Not Fried)

Ingredients

• 1 pallina Vanilla gelato (The author uses a clever gelato made from frozen protein pudding processed in a Ninja Creami; the flavor can be varied.)
• Sandwich bread (As needed to completely wrap the scoop; remove the crust. The author uses low-carb/keto bread.)
• 80 g Flour (Use certified gluten-free oat flour for the gluten-free version.)
• 100 g Water
• 1 cucchiaino Baking powder
• Panko (As needed to completely coat the scoop.)
• Unsweetened corn flakes (Crushed and as needed to completely coat the scoop.)
• Ghee spray (As needed to lightly spray the surface.)

Steps

1. 1

   Shape a scoop of gelato using a silicone mold or an ice cream scoop. If using an ice cream scoop, wrap the scoop in plastic wrap. Place it in the freezer until completely firm.

2. 2

   Remove the crust from the sandwich bread and flatten it with a rolling pin.

3. 3

   Completely wrap the gelato scoop in the bread and return it to the freezer.

4. 4

   Prepare a thick batter by mixing the flour, water, and baking powder.

5. 5

   Dip the scoop in the batter, then completely coat it with the mixture of panko and crushed corn flakes.

6. 6

   Place the scoop back in the freezer until firm.

7. 7

   Lightly spray the surface with ghee spray.

8. 8

   Cook in a preheated air fryer at 200 °C for about 5 minutes.

9. 9

   Serve the gelato when it is crispy on the outside and cold and creamy inside.

Notes

The quantities of bread, panko, corn flakes, and ghee spray are indicated by the author only as needed. The total time may increase depending on how long it takes to firm up the scoop during the freezer steps.

Nutrition per serving

• dessert
• sweet
• air fryer
• high-protein
• low carb
• lactose-free
• no added sugar
• gluten-free adaptable