Air Fryer Ice-Cream bombs with Ginger Spice & Salted Caramel Sauce

Get those sparklers ready to celebrate a birthday or festive occasion! These air fryer ice-cream bombs 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.

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.