February 25, 2013

Fried Ice Cream Cake

Oh, Pinterest, I love you so much!  My friend, Dawn, pinned this recipe a week or so back and it caught my eye.

I love everything about fried ice cream… everything except making it.  As Sweet Brown would say, ain’t nobody got time for that! The only thing that can entice me to go through the trouble and expense of deep frying anything is fried chicken and I haven’t made that in eons.

But when I saw this recipe, I thought the concept seemed solid so I decided to give it a shot.

Y’all.  Y’ALL!  This is amazeballs!  Pan-roasting the cornflakes totally gives it that caramelized crunch like fried ice cream has and the tiny bit of cinnamon in the ice cream absolutely takes you back to that Mexican restaurant that serves the real deal.

This was easy and interesting and I seriously can’t wait to make this for guests because it. is. all. that!


Fried Ice Cream Cake
1/2 cup butter (1 stick)
1 cup sugar
1/2 teaspoon salt
3 cups crushed cornflakes
1 1.75-quart container vanilla ice cream (no substitutions – it has to be real ice cream)
1 8-ounce tub cool whip, thawed
3/4 teaspoon cinnamon
Honey for drizzling

Set ice cream out to soften up at room temperature for about 30 minutes.  Or longer if your freezer is set on 'Cryogenic Clone Storage'.  You want to be able to slide a butter knife into it without too much resistance.

Meanwhile, melt butter in a large skillet over medium-high heat then add sugar and salt.  Stir and continue cooking until the sugar is thoroughly incorporated into the butter and the mixture starts to bubble (about 2-3 minutes).  Add cornflakes and continue cooking, constantly stirring, for 5-6 minutes or until the cornflakes are slightly caramelized and browned.  Be careful not to cook too long or the sugar will burn.

Add a little more than half of the cornflakes to the bottom of a 13x9 baking dish (more than 1/2 but not quite 2/3).  Using your hand, pat the cornflakes into a level crust in the bottom of the dish.  Let crust cool to room temperature.

In a stand mixer using the paddle attachment or large bowl using big ole spoon, mix ice cream, cool whip and cinnamon just until thoroughly combined.

Spread ice cream mixture evenly over cornflake layer.  Sprinkle top of ice cream evenly with remaining cornflakes.  Cover and return to freezer.  Freeze “cake” for 4 hours before serving.

I was able to serve and enjoy this straight out of the freezer.  The ice cream layer was soft and fluffy but, again, if your freezer is set on some subarctic dinosaur preserving setting, you may want to let this set in the fridge for an hour or so to soften up before serving.

Drizzle each portion with honey before serving.

This recipe was featured at the Weekend Potluck!

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35 comments:

Kelly aka Super Mommy said...

Dammmit, why don't I have any vanilla ice cream on hand right now?! Must.go.shopping.asap. I'm drooling!

Kelly said...

SERIOUSLY YUM!

I hadn't ever thought of carmelizing the corn flakes OR making it as a pan to be cut. BRILLIANT!
My go-to recipe involves freezing the ice cream balls hard first, then rolling them in a mixture (somewhat imprecise, done to taste, that's-the-way-I-roll!) of crushed Honey Bunches of Os - Almond, cinnamon & honey. When I say rolling (that sounds so ladylike!) I actually mean packing the cereal layer and compressing and squishing the ice cream balls like I'm making a wicked, rock-laced snowball.

Then they go in the freezer to harden up, and I serve them either with homemade tortilla cinnamon/sugar crisps, or drizzled with more honey/cinnamon, or drizzled with chocolate!

Once when my sister and brother in law were visiting, I made this dessert the first night - my brother in law was addicted in 3 bites. Or maybe 2.5. He kept making it for himself the whole week they visited... I had to go buy more supplies a few times. :)

I'm definitely going to try to make this your way - I suspect it might be easier to serve my behemoth-sized family & accommodate the light vs. "give me the whole pan" eaters.

The Country Cook said...

My freezer is definitely set at Cryogenic Clone Storage..LOL. I keep turning it down but someone mysteriously always comes behind me and turns it back up. I have stuff that freezer burns after a week - I ain't got time for that! ;)
Love this. I am definitely making it!! Thanks for sharing over at WP!! ~Brandie

Anonymous said...

Has anyone made this without the whipcream? I'd like to just use ice cream, but I didn't know if it was a necessity.

South Your Mouth said...

The whipped topping (or whipped cream) is what gives it the softer texture (similar to the way the ice cream is after it's been fried - it's no longer hard-frozen because it's been warmed up). That being said, I don't think there would be a thing wrong with leaving it out if that's what you'd like to do!

Mary said...

Yum! This looks so good! Thanks for the yummy share! Stopping by from the Country Cook Weekend Potluck party!

Kim and Julie (Sunflower Supper Club) said...

This looks so stinking fabulous! Congrats on your feature at the Weekend Potluck! Have a great weekend!
~Kim

Amanda said...

This sounds delicious! I need to wait til our next party to make it though - or else I'd probably be finishing it by myself :)

Jody Sefcovic said...

Looks and sounds incredible! What size dish is best to use?

Cindi said...

Recipe said 9x13. This sounds awesome! Gonna make it at our next women's prayer group!

Jes The Militant Baker said...

OH. MY. GOD.

Judy Roberts said...

I made this for our Dessert on Memorial Day. It was definitely a hit. Everyone of my guests loved it. I will make this again. It was very yummy.

Brandi W said...

My sister made this for our annual crab leg feast, and I have to tell you I ate less crab and more Fried Icecream cake!! This desert BLEW MY MIND!! So Yummy, and my sister doubled the cornflakes so there was even more crispy deliciousness!!!

Mandy Rivers said...

LOL!! I'm so glad y'all like it!

Anonymous said...

Yummy~ I made this...didnt have cornflakes...had frosted ones....doubled the crunch part...can you say heaven

Julie Jennings said...

Im gonna try it today looks amazing, but sorry I'm not sharing this recipe cuz I'm gonna take all the credit for this yummy creation with my friends n family hehe

David Martin said...

I am new to cooking and am confused about 1 thing. The recipe reads: 3 cups of crushed corn flakes.
I had an excessive amount of flakes that didn't caramelize very well.
Should I have measured out 3 cups of flakes, and THEN crushed them? It seems like that would make a huge difference.

Mandy Rivers - South Your Mouth said...

Hi David! You did it correctly. I've never had an issue with excess... I just dump it on the bottom and then on the top and everything has always turned out OK. You could always use less next time if you think you might like it better that way.

And that is a great question, too, by the way. When reading properly written recipes, "3 cups crushed cornflakes" means you crush them first and then measure. "3 cups cornflakes, crushed" would mean to measure and then crush them. Same for "2 cups diced cranberries" or "2 cups cranberries, diced" and so and so forth.

p.s... is this the same David Martin I went to school with?? :o)

David Martin said...

Thanks for the info Mandy.
There are so many David Martins out there that the chances are slim...But who knows? What school and where?

Mandy Rivers - South Your Mouth said...

My entire high school only had 500 students (9-12). If you went to school with me, you'd know it! But to answer your question, I went to Swansea High School in good ole Swansea, SC.

David Martin said...

You're right. I went to high schools in WI, GA, and KY.

Anonymous said...

Does it have to be butter? I always substitute margarine for butter in recipes, but I'm wondering if it would make a difference in the carmalizing process.

Anonymous said...

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Echo Garnett said...

I seriously love your blog. I'm a homesick Texan, stuck for a few months in NY and I am being forced to cook for myself ( Texans love to eat out lol)

Anonymous said...

Oh Man... this is a Dangerous recipe !!! Thank-you ;)

Anonymous said...

I made this for a mexican themed birthday celebration - it was great!! And everyone else loved it too! Based on some of the comments I made 1.5 of the base chrunchy cereal base and used a combination of frosted flakes, rice crispies, and honey bunches of oats. Also, I used at 2 teaspoons of cinnamon in the ice cream layer. This is now a family favorite - love it!

Anonymous said...

OMG! I tried this for a family Birthday party and it got raves galore. The instructions were great and easy to follow and I was amazed that it came so close to the "real" Fried Ice Cream I have tried at our neighborhood Mexican restaurant. I love your site but will have to watch myself cause most of your wonderful recipes are not friendly to my weight loss program. But what the heck, you can't starve yourself while on a diet without the occasional treat.

Traceelements1 said...

Hi from Mandurah,Western Australia, I'd juz love to make this recipe using lactose free or soy icecream,as my 11 year old Lucy is lactose intolerant,do you think this would work the same,ie the consistency,would it be any different ??

Traceelements1 said...

PS: and I will use lactose free or soy cream also,as an alternative for the cream,wish me luck that its turns out as yummy as your recipe....

Anonymous said...

Hi, I´m from Germany and we don´t measure with quarts and cups. How much vanilla ice cream would be 1.75 quart in grams???

Karen L. said...

49.6 grams :)

Nicole Kidd said...

This recipe is fantastic to take to parties, everyone loves it! I'm planning a "favorite party dishes" blog post in the future and this is definitely making the list!

http://nikkieandbabies.blogspot.com/

MESSAOUDI Hamza said...

Woow! I found this recipe so Yummy Thank you for this recipe
My Page

Anonymous said...

This looks delicious! I made it for the first time today but when I added the layer of carmelized corn flakes on top they all sunk down in the ice cream. Did I do something wrong?

Mandy Rivers said...

All I can think is that either the cornflake mixture hadn't cooled to room temperature and was hot enough to melt the ice cream or the ice cream was too warm :(

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