Ice Cream Bombs using Verka Ice Cream!

Ice Cream Bombs using Verka Ice Cream

Ice Cream Bombs using Verka Ice Cream!

Diwali will soon be knocking at our doors with all it’s  festive cheer! It’s the time for glimmering diyas and candles, colourful crackers and noisy bombs! Friends let me introduce you to a bomb of another sort! A chilled, crunchy, creamy and delicious ice-cream bomb! It looks like a fried brown sphere but it surprises you when you cut into it with a spoon. Hiding inside the crisp exterior shell is ice cream! This process sounds complicated but isn’t! Verka Ice Cream is my obvious choice for this amazing dessert. It is super creamy and has a perfect balance of sugar and good  quality vanilla essence. You can do most of the preparation beforehand, then fry the scoops just before  serving. Be prepared for loud taareef and even louder claps!

 IceCream Bombs


  • 1 cup maida
  •  1 cup Verka Milk
  •  2 1⁄2 cups cornflakes
  • 3⁄4 tbsp powdered cinnamon (dalchini)
  • Oil for frying
  •  1 cup chocolate sauce to garnish
  •  6-7 tbsp chopped nuts to garnish
  • 1 pack Verka Vanilla Ice Cream



  • Use a wide, bowl and make a paste with the maida and Verka Milk. Mix till it is free from lumps.
  • Shape the ice cream into well rounded scoops, place on a tray and pop into the freezer for 40-50 minutes.
  • Crush the cornflakes and mix with the cinnamon powder. Place ready in another wide bowl.
  •  Remove one or two ice cream scoops from the freezer, dip in the maida batter and return to the freezer.
  • Take out other scoops and do likewise. Then repeat the process once more.
  • Now quickly roll the scoop in the cornflakes mixture and return to the freezer for another 30 minutes.
  •  Once all the scoops are double dipped and coated in cornflakes, set up oil for frying.
  •  Lower a scoop into the waiting hot oil, fry for 12-15 seconds only, then remove and place briefly on a kitchentowel.
  •  Serve each fried ball at once with a drizzle of chocolate sauce and nuts.

Note: The process seems complicated but it flows very smoothly when you have all the ingredients ready and waiting. Almost all the stages can be completed even a day before serving. Do not fry more than two scoops at a time. If you do, the oil will suddenly get too cold, the surface won’t get crisp, or one scoop will remain longer in the oil and will begin to melt! An egg beaten into the batter seals in the ice cream more efficiently. In this case, reduce the milk quantity and stir in a few drops of  vanilla essence