Tuesday, May 15, 2012

Fried Ice Cream Cake Balls!

Yes, you read that title right!  Fried Ice Cream Cake Balls!  That's what you serve for dessert at a Mexican themed open house!

Months ago, I did some brain storming about what my sister could serve for dessert at her graduation party.  She was having fajitas and chips and salsa and needed something sweet to go along with it.  So, I tried to think creatively for a Mexican dessert that would be easier to serve than flan or sopapillas!  And one day it came to me, why not make cake balls look like little scoops of Fried Ice Cream?

So, I Googled.....and got nothing!  No one had done this before and lived to tell of their experience!  So it was up to me to pioneer this little treat!  Sadly I ended up forgetting to document the process!  :(  But I do have one picture of a trial run (before I figured out that it's much better to put your corn flakes in the food processor, not use a rolling pin to crush them).

So without further ado, Fried Ice Cream Cake Balls....

1 Box Duncan Hines French Vanilla Cake Mix
3 eggs
1/3 Cup Oil
2/3 Cup French Vanilla Coffee Creamer
2/3 Cup Water
2 Tsp Vanilla Extract

1/2 Container of Vanilla Frosting

1 Package White Chocolate Chips

1 Small Box Corn Flakes
3-4 Tbsp Butter, melted
3 Tbsp Sugar
1 Tbsp Cinnamon
Chocolate Sauce or Honey for drizzling

Make cake as directed on box (sort-of)
-substitute 1/2 the amount of water with coffee creamer
-add in 2 tsp of vanilla extract
(My goal was to make the cake as vanilla-y, ice cream-y as possible!)

Bake in 9x13 pan as directed and allow to cool completely

Crumble cake into large bowl- be sure to have very small crumbs
Mix 1/2 container of vanilla frosting with the cake crumbs until well mixed (I even added just a splash of the coffee creamer as well...but not too much!)
The "dough" should not stick to your hands, but should be easily mold-able into balls that will hold their shape
Using a small cookie scoop, scoop mixture onto cookie sheet (be sure to pack into scoop, but no need to roll into balls.  It looks more like a scoop of ice cream if allowed to stay in their rustic shape)
One cake mix makes about 50 cake balls
Freeze all cake balls for at least 30min to an hour

Meanwhile, using a food processor, blend the corn flakes until coarse crumbs.  Mix the melted butter with the cinnamon and sugar, then pour over corn flake crumbs and mix until well combined.  Pour mixture onto cookie sheet lined with parchment paper and bake at 350 for 10-15 minutes until golden brown.  Do not over bake!  Allow to cool completely and pour into pie pan or 9x9 pan for coating cake balls

Over a double boiler, melt chocolate chips with about 1/4 cup of oil (or more as needed)  The oil will help thin out the chocolate.  DO NOT USE WATER to thin out the chocolate.  Chocolate and water don't mix!  You can use other chocolate to coat the cake balls or almond bark, but I liked the taste of the white chocolate.  Leave the double boiler on low as you will need the chocolate to stay warm while you are dipping.  You may need to add a little oil as you go if you see the chocolate is too thick.

Take the balls out of the freezer and using a slotted spoon, roll cake balls in white chocolate until well coated.  Shake off the extra and let drip back into double boiler.  Then put the coated cake ball into the corn flake mixture and cover with flakes.  Leave the ball in the mixture to allow to cool for a minute.  This will make it easier to take out of the flakes without the chocolate and flakes sliding off.

Once your cookie sheet is full, put back into freezer for minimum of one hour.  Then you can transfer to a container or large ziplock baggie. 

Store frozen until ready to serve.  Drizzle with chocolate or honey, just like they do in the restaurant!  Enjoy!

Let me know if you give these little treats a try!  They are a little involved, but well worth the effort!  :)

1 comment:

  1. I experienced these at Natalie's house...my word, so good!