Scoop out 4 balls of ice cream onto a parchment paper-lined baking sheet, and freeze for at least an hour, or until firm.
Slice pound cake into 1-2 inch (2 ½-5 cm) slices.
Lay two to three slices of pound cake on plastic wrap side by side and roll with a rolling pin until flat.
Wrap frozen ice cream ball in pound cake so it’s fully enclosed. Make sure and wrap the plastic wrap around the ice cream balls. Next freeze for at least an hour, or until firm.
Make tempura batter by mixing flour, egg, and water a little at a time.
Heat high-oleic soybean oil to 400˚F (200˚C).
Remove ice cream balls from the freezer once hardened. Next, take off the plastic wrap, then coat the wrapped ice cream in the tempura batter.
Carefully lower the coated ice cream into the oil and cook until golden brown, 15-30 seconds. Don’t cook for too long or the ice cream will melt.
Serve immediately with your toppings of choice.