Fried Ice Cream Cake

by Ala
1 cake
15 min

As you’ve probably surmised from the dearth of recent blog posts, life lately has been busier lately than the ball pit at Chuck E. Cheese’s in the middle of birthday season. These past two weeks, I’ve flown home for a 24-hour stint, seen Young the Giant perform live, hosted my wonderful friend and her sister at my place for several glorious days, won the Family Cup with my global sibs group, gone to see a soccer match between my two “home” teams, attended our school’s annual musical showcase, and busted my butt to scrap/rewrite a starting draft of my next dissertation chapter section. That last one in particular still has me reeling on me feet, but thankfully no hellfire or brimstone spewed forth when I brought it in to my advisor meeting yesterday.


With only two weeks left in the school year, though, my mind is already wayyy into summer mode–if you haven’t already guessed by this AMAZING summer-inspired fried ice cream cake that I’ve busted out for y’all. I’ve also been making this summer’s epic to-do list, which looks a little something like…

1. Take a spontaneous journey somewhere unexpected.

2. Spend an entire lazy day at the beach.

3. Travel outside of California.

4. Go camping, with real tents and campfire s’mores and stuff.

5. Eat lots of ice cream.

Speaking of all the ice cream ever, I made this cake because I freakin’ love fried ice cream but nearly set my kitchen on fire once in college trying to actually fry the ice cream, so there you are. The sacrifices I make for you guys, honestly…

Louis, I think this is the beginning of a beautiful summer!

Recipe details
  • 1  cake
  • Prep time: 10 Minutes Cook time: 5 Minutes Total time: 15 min
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  • 1 8-inch round of your favorite white cake recipe (or boxed white cake, prepared according to directions)
  • 3 cups Blue Bunny® Homemade Vanilla Ice Cream
  • 3/4 cup Smucker's Caramel Spoonable Ice Cream Topping
For the fried ice cream topping:
  • 6 tablespoons butter
  • 6 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1 1/2 cups cornflakes, roughly crushed

Prepare an 8-inch round of your favorite white cake recipe and set aside.
Line a second 8-inch round cake pan with cling wrap--make sure to create an overhang so that you can easily pull out the ice cream later.
Allow your ice cream to soften slightly at room temperature. Place in a large mixing bowl and whip with a hand mixer until smooth and easy to work with. Evenly spread the ice cream into the prepared cake pan. Freeze for 2-3 hours, until ice cream forms a solid disc.
Carefully unmold ice cream from pan and place on top of prepared white cake.
Pour caramel ice cream topping evenly over ice cream layer.
Top with fried ice cream topping (see below).
Freeze for an additional 1-2 hours before slicing and serving!
For the fried ice cream topping:
In a medium saucepan, melt butter and stir in brown sugar. Bring mixture to a boil over medium heat; add salt and crushed cornflakes. Fry cornflakes for 3-4 minutes, stirring frequently.
Pour cornflakes onto a sheet of wax paper and allow to cool completely for 30 minutes.
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