At the outset, I feel compelled to note that everything but the cake in this Faux Fried Ice Cream Cake is “faux”– there’s no real frying (sauteeing at the most), and there’s no ice cream. But there is cake, and it’s a decadent, delicious cake at that, I promise. It’s inspired by an actual ice cream cake from Sprinkle Bakes, one of my favorite baking blogs.
I was first introduced to fried ice cream as a teenager when I went to a Mexican restaurant with my high school Spanish Club. It was, of course, ice cream that had been rolled in a crumb coating and deep-fried just until the outside got crunchy, leaving the inside frozen. Really tasty (what’s not to like?), but a lot of trouble to make without a deep-freezer and a fryer.
However, if you take crushed cornflakes and sauté them in a little butter and brown sugar, they take on an amazing caramelly-buttery flavor that’s reminiscent of the fried ice cream coating from days of yore. It’s incredible served over actual ice cream, but since ice cream desserts don’t travel well I decided to incorporate it into a 9×13″ cake, perfect for those end-of-summer barbecues where you won’t necessarily have a freezer handy.