How to Make Fried Ice Cream Cake: A Step-by-Step Guide
Experience the irresistible fusion of temperatures and textures with this Mexican Fried Ice Cream recipe. Each scoop of cream-rich ice cream is enveloped in a crisp, cinnamon-sugar-dusted cornflake crust and flash-fried to golden perfection. The result is an eye-catching dessert that delivers a warm, crunchy shell giving way to a frozen, velvety interior. Whether dressed with a halo of whipped cream and swirls of caramel and chocolate sauce, or assembled into a festive Crispy Ice Cream Cake, this treat dazzles at dinner parties and casual gatherings alike. Simple to prepare yet dramatic on the plate, it’s a show-stopper that celebrates the vibrant spirit of Mexican cuisine through playful contrasts.
Ingredients
For the cake base:
- 1 store-bought vanilla pound cake (about 16 oz/450 g), sliced into eight ½-inch pieces
For the fried ice cream scoops:
- 1 quart (950 ml) vanilla ice cream
- 2 cups (60 g) cornflakes, crushed
- 1 tsp ground cinnamon
- ¼ cup (50 g) granulated sugar
- 2 large eggs, beaten
- ½ cup (60 g) all-purpose flour
- Vegetable oil, for frying
For garnish:
- 1 cup (240 ml) whipped cream
- ½ cup (120 ml) chocolate sauce
- ¼ cup (60 ml) caramel sauce
- ¼ cup (30 g) chopped nuts (pecans or peanuts)
- Fresh berries or mint leaves (optional)
Instructions
Allow the ice cream to soften slightly at room temperature for 5 minutes, then use a scoop to form six firm balls. Return the scoops to a parchment-lined tray and freeze for at least 2 hours so they’re rock solid.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with the crushed cornflakes mixed with cinnamon and sugar.
Heat about 2 inches of vegetable oil in a heavy pot or deep skillet until it reaches 350 °F (175 °C). Keep an instant-read thermometer in the oil to monitor temperature.
Working quickly, dredge each frozen ice cream ball first in flour, then dip in egg, and finally press into the cornflake mixture so each scoop is completely coated. Return to the freezer immediately after coating.
Once the oil is at temperature, fry two coated scoops at a time for about 10–12 seconds until the coating turns golden brown. Use a slotted spoon to transfer them back to a parchment-lined tray and immediately return to the freezer between batches.
Arrange four slices of the pound cake on a serving platter. Place two fried ice cream scoops on top of the cake layer. Add the remaining four cake slices over the scoops to form a sandwich, then top with the final two scoops.
Pipe or spoon whipped cream around the top and sides of the “cake,” then drizzle evenly with chocolate sauce and caramel sauce. Sprinkle chopped nuts over the top and garnish with fresh berries or mint if desired. Serve immediately.
Notes
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Ice Cream Quality: Choose a high-fat, low‐overrun ice cream for a firmer texture and richer mouthfeel.
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Chilling Protocol: Freeze scoops on a flat, cold surface to maintain shape; 2–4 hours minimum is essential.
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Coating Consistency: Crush cornflakes to medium-fine crumbs—too coarse and they won’t adhere; too fine and you lose crunch.
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Oil Management: Use a heavy-bottomed pot and monitor with a candy or deep-fry thermometer to stabilize at 350 °F (175 °C).
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Rapid Frying: Limit fry time to 10–12 seconds. Overfrying risks melting the interior; underfrying yields a pale crust.
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Sauce Preparation: Warm sauces just before serving to prevent chilling the fried shell.
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Presentation Tips: Serve on chilled plates and garnish immediately to maintain contrast; wipe plate rims for a professional look.
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Advance Prep: Coat and freeze up to a day in advance; fry and dress seconds before guests arrive.
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Variations: Experiment with spiced breadcrumbs, toasted coconut, or nut-butter drizzles for unique flavor profiles.
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Storage Advice: Best enjoyed fresh—leftover fried scoops may be refrozen but lose their original crispness.