Oreo Crunch Chocolate Ice Cream Cake

Remember when I made the Fried Ice Cream Cake? I've been thinking of making a chocolate version of it for a while but I couldn't figure out what to use to make a crunchy crust and topping with.

And then I remembered Magic Shell. You know, that chocolate sauce that firms up when it hits something cold?! Perfect!

And let’s go ahead and talk about the fact that this isn’t actually a cake (and neither was the Fried Ice Cream Cake). I did make it in my cake pan and it does look like a sheet cake and it does cut like a cake. So, that works for me! If this causes you to lose sleep at night, you can just pretend I called these Ice Cream Desserts!  M’kay?

I made this for my mama’s birthday this weekend and it was a huge hit! This is super easy to make and really delivers a “wow” factor so it’s perfect if you’re looking for something special that’s not too difficult or fussy.

The cool whip causes the “cake” to have a softer, more whipped texture than just plain hard ice cream and the crunchy Oreo bits give it a nice contrast in texture!

Oreo Crunch Chocolate Ice Cream Cake
1 1.75-quart container chocolate ice cream (no substitutions – it has to be real ice cream)
1 8-ounce tub cool whip, thawed
1 14.3-ounce package Oreo cookies (36 cookies)
2 7.25-ounce containers Magic Shell chocolate flavored topping

I’m going to reference some of my instructions from the Fried Ice Cream Cake because, well, they just make sense…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, crush Oreos in a large bowl (I gave AB a meat mallet and let her go to town). Shake Magic Shell and pour both containers into bowl with crushed Oreos and stir well. Close Magic Shell containers tight then turn upside-down and set aside (there’s still a good bit left in the containers that you’ll use later to drizzle on top of the cake).

Spread half of the Oreo mixture evenly over the bottom of a 13x9 baking pan. If you have to use a little more than half to get it to stretch, that’s OK. Place pan in the freezer for Oreo layer to firm up.

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

Grab the pan out of the freezer then spread the ice cream mixture evenly over the Oreo layer. Sprinkle top of ice cream layer evenly with remaining Oreo mixture. Drizzle remaining Magic Shell evenly over Oreo mixture.

Cover and return to freezer. Freeze “cake” for 6-8 hours before serving.

This recipe was featured at the Weekend Potluck!

PRINTABLE RECIPE

Fried Ice Cream Cake Dessert

Home » Desserts » Fried Ice Cream Cake Dessert

An easy, unique frozen dessert recipe with whipped vanilla ice cream layered between crunchy, buttery crushed cornflakes that's JUST like Mexican fried ice cream.

I love everything about fried ice cream… everything except making it. The only thing that can entice me to go through the trouble of deep frying anything is fried chicken and I haven’t made that in eons.

So, to get the same crunch and flavor of the classic treat from my favorite Mexican restaurant, I made a frozen dessert by pan-roasting the cornflakes and making it in a 13x9 casserole dish!

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.

WHAT IS FRIED ICE CREAM?

Fried ice cream is a dessert common in Mexican cuisine that's very popular in Mexican restaurants in the US. Vanilla ice cream is scooped or shaped into a wide ball then frozen hard. The ball is then rolled in a crispy coating made of crushed corn flake cereal then flash-fried in hot oil. The hard-frozen ice cream stays frozen but takes on a creamier consistency like soft-serve ice cream. The crispy ice cream ball is drizzled with honey or chocolate sauce before serving.

INGREDIENTS FOR FRIED ICE CREAM DESSERT CAKE

• Butter
• Sugar
• Salt
• Crushed cornflakes
• Vanilla ice cream
• Cool Whip
• Cinnamon
• Honey

A FEW THINGS TO NOTE

1. Adding Cool Whip to the ice cream makes it softer, much like the way traditional fried ice cream is after it's been flash-fried.
2. I didn't let the sugar melt into the butter enough before adding the corn flakes in the batch pictured here. It's perfectly fine if this happens, it's just not as pretty! 
3. Adding the cinnamon is optional but I think it makes the dessert and really gives a nod to the flavors of traditional fried ice cream.
4. I love this best with honey but chocolate sauce is divine too!

MORE COOL & CREAMY DESSERTS

Millionaire Pie - This no-bake dessert features pineapple and cherries in a rich and creamy filling mixed with pecans and coconut for the perfect combination of texture and flavor!

Chocolate Nutter Butter Icebox Cake - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna! 

Banana Split Dessert - A layered dessert recipe with pineapple, strawberries, chocolate syrup and nuts with a decadent cream cheese filling and graham cracker crust.

Italian Bakeless Cake - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries. 

Recipe for Fried Ice Cream Cake Dessert

Fried Ice Cream Cake

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Cook time: 5 MinInactive time: 4 HourTotal time: 4 H & 5 M

An easy, unique frozen dessert recipe with whipped vanilla ice cream layered between crunchy, buttery crushed cornflakes that's JUST like Mexican fried ice cream.

Ingredients

• 1/2 cup butter (1 stick)
• 1 cup sugar
• 1/2 teaspoon salt
• 3 cups crushed cornflakes
• 1 1.5-quart carton vanilla ice cream
• 1 8-oz tub cool whip, thawed
• 3/4 teaspoon cinnamon
• Honey for drizzling

Instructions

1. Set ice cream out to soften up at room temperature for about 30 minutes. You want to be able to slide a butter knife into it without too much resistance.
2. 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 minutes or until the cornflakes are slightly caramelized and browned. Be careful not to cook too long or the sugar will burn.
3. Add a little more than half of the cornflakes to the bottom of a 13x9 baking dish. Using your hand or a rubber spatula, pat the cornflakes into a level crust in the bottom of the dish. Let crust cool to room temperature.
4. In a stand mixer, using the paddle attachment or large bowl using big spoon, mix ice cream, cool whip and cinnamon until thoroughly combined.
5. Spread ice cream mixture evenly over cornflake layer. Sprinkle top of ice cream evenly with remaining cornflakes. Cover and return to freezer. Freeze “cake” at least 4 hours before serving.
6. Drizzle each portion with honey before serving.

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Images and text © South Your Mouth LLC 2013

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