Line the baking tray with parchment paper.
Using a large ice cream scoop and Scoop out 3 balls of ice cream.
Place each scoop into the tray. Cover them with cling film and freeze for 2-3 hours or until solid and firm.
Once ice cream balls solid, slice sponge cake into thin slices. Place 3 slices of sponge
cake on cling film on a chopping board.
Using a rolling pin and flatten cake slices (as you see in the photos).
Now take one of ice cream balls and place on the flatten cake.
Hold the cling film and fold the cake over and shape it to a ball. Then repeat same process with remaining of ingredients. Freeze them again for 2 hours.
Meanwhile, we prepare the batter: in a large bowl, mix flour with egg. Then gradually mix in water and until well combined.
Heat oil to 400F in a deep fry pan. Remove ice cream balls from freezer.
Dip each ball into the batter
And fry each ice cream ball for 20- seconds until golden.