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Makes 4 servings
Preparation and cooking time: 3 hours and 40 minutes


1 quart Macapuno ice cream
2 large eggs
2 tablespoons sugar
1 cup cornflakes, crushed
1 cup desiccated coconut
Oil for frying
Ube halaya for serving (optional)
Toasted desiccated coconut for serving (optional)

½ cup brown sugar
1 tablespoon Water
3 tablespoons Butter
6 tablespoons Cream
1/4 teaspoon cider vinegar
1 teaspoon rum


  1. With an ice cream scooper, form 4 large balls of Macapuno ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
  2. Meanwhile, make butterscotch: Melt brown sugar and water together. Let boil and then lower heat. Add butter and cream, and let boil again. Turn off heat, and then add cider vinegar and
  3. rum. Set aside for topping.
  4. In a separate bowl, beat eggs and sugar and together. In a shallow dish, combine the cornflake crumbs and desicated coconut.
  5. Dip ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Repeat 2 to 3 times (depending on how thick you want your breading to be).
  6. Freeze for at least 3 hours up to overnight.
  7. Heat the oil in a large pot or fryer to 170 degrees C. Lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute.
  8. Top with butterscotch. You can also serve it with ube halaya and toasted desiccated coconut.

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