I just read a quote that spoke directly to my soul. "Once you realize that you don't need a special occasion to have cake, the second part of your life begins." There was no name after the quote, so I don't know who to credit or to thank for penning it or for planting that seed in my mind. Cake not for celebration but just for the sake of cake? How profoundly wonderful is that? On this Cinco de Mayo, a day we typically think as a day for a celebration, we may not feel much like a party right now. God knows our Cinco de Mayo festivities will likely not resemble the fiestas of our past. But if we can eat cake, why shouldn't we? And this is the perfect cake for today. I give you, sweet, retro, creamy-crunchy Fried Ice Cream Cake!
You know this was your favorite at ChiChi's circa 1986
Dining at the chain Mexican restaurants of my youth, the most ubiquitous (and delicious!) dessert on every menu was fried ice cream. A perfect scoop of vanilla ice cream rolled in a cinnamon crunchy coating, somehow deep fried crispy, drizzled in honey and crowned with whipped cream and cherries, just the thought of this treat of opposites confounded my nascent mind. Was it REALLY fried or was it just a trick? If it was really fried, how did they even DO that? Does this delicacy actually exist in Mexico, or just in the minds of corporate America? So many questions, so little time before the ice cream melted. Though I never got to the bottom of most of my questions, I always kept loving this dessert. A few years ago, needing to make a special dessert for a Super Bowl party, I decided to transform my beloved fried ice cream into a cake. The final product tasted exactly as I remembered.
Everything tastes better with cherries on top
This ice cream cake, while totally fancy and fabulous, is deceptively easy to make. The trick is using a springform pan. It makes removing it from the pan a breeze and gives you beautifully smooth edges. You can make this a few days ahead and pop it out when you're ready to serve it. Of course it isn't fried at all, but gets the crunchy texture from cinnamon-sugar sweetened crushed corn flakes crisped in melted butter. Topped with cinnamon whipped cream, honey and Maraschino cherries, it's a perfect cake for a celebration, or just for when you want to have cake. A nostalgic sweet that would make anyone say "Olé!," Fried Ice Cream Cake is a guaranteed winner. Let's get started on that second part of your life as soon as possible, shall we?
Fried Ice Cream Cake (serves 10-12)
Ingredients;
3 cups crushed cornflakes
1/4 cup butter (1/2 stick)
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/2 tsp cinnamon
1/2 gallon container good vanilla ice cream, softened (I like Bryer's natural vanilla or Tillamook for this)
1 (8 oz) container Cool Whip, thawed (gives it great texture, but you can sub with natural whipped cream if you like)
Topping:
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1/2 tsp cinnamon
1-2 tbsp honey
Maraschino cherries
Method:
Melt butter in a skillet over medium heat. Add brown sugar and granulated sugar to melted butter and stir to dissolve sugar in butter. Once smooth, add 1/2 tsp cinnamon and stir to combine. Add crushed cornflakes and toast in butter mixture until just golden brown, about 4-5 minutes. Remove from heat and cool completely before moving to next step.
Mix softened ice cream and cool whip until completely blended. Spray the just bottom of a springform pan with non-stick spray. Press 2/3 of cooled cornflake crumbs into bottom of pan and reserve the rest of the crumbs. Pour in ice cream mix. Cover with plastic wrap. Freeze for 4-5 hours until completely firm.
When ready to serve, make whipped cream in the bowl of an electric mixer fitted with the whisk attachment with cream, powdered sugar, vanilla and cinnamon. Start on low speed, and gradually increase speed as cream thickens. It's ready when you can lift whisk out and you have a firm peak. Spread remaining cornflake crumbs over cake while still in the pan, then unmold by opening side spring and removing the collar. Decorate with cinnamon whipped cream and cherries. Drizzle a little honey over the whole thing to serve.
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