Taiyaki with Ice Cream recipe - ingredients, nutrition and when to eat it
This summer treat pairs fish-shaped taiyaki with ice cream. Cold ice cream melts into the warm, crisp pastry for a sweet, creamy bite.
This summer treat pairs fish-shaped taiyaki with ice cream. Cold ice cream melts into the warm, crisp pastry for a sweet, creamy bite. It’s just right when you’re out for a walk and craving a cool dessert.
Japanese · 20 minutes to cook
Tips: Mixing the batter for too long can make the pastry tough, so stop as soon as no dry flour remains.
Tips: Ice cream melts quickly, so serve it alongside the taiyaki after baking for a neat finish.
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Ingredients (1 serving)
- Flour — 45 g
- Egg — 0.5 pc
- Milk — 40 ml
- Sugar — 1 tsp
- Baking powder — 0.5 tsp
- Cooking oil — 1 tsp
- Vanilla ice cream — 1 scoop