Desserts in Disguise: Carl's Jr. Testing New Ice Cream Burger + Top 5 Frosty Food Fakers
Photo via foodbeast.com
Wait, no, it's not an ice cream burger. It's a Brrrger. BRRRger. Jesus Christ.
Carl's Jr. is testing this confection in a few California locations and yes, it looks ridiculous, but I also think I'm...jealous. I'd like to try it. I mean, I like a good ice cream sandwich just as much as anyone. (With just the right amount of ice cream: not too much so it squishes out everywhere, and not too cakey, you know...where you have to scrape the roof of your mouth afterwards...) And oh, how it's evolved.
The Brrrger is an ice cream sammy with sugar cookies as the bun, chocolate ice cream as the patty and ribbons of stoplight-colored icing as, I guess, lettuce (maybe pickle?), mustard and ketchup.
Food disguised as other food just tickles me, and I'm guilty of misrepresenting cupcakes as sliders. But Carl's' experiment got me wondering what other kinds of ice cream treats with savory facades are out there? In no particular order...
5. Ice Cream Corn
This Korean treat has a cake-cone-type exterior shaped like an ear of corn, and inside, corn-ish/vanilla-ish ice cream with a chocolate shell. Oh, and to drive the point home, there are corn kernels mixed in the ice cream. One brave taster that provided his thoughts online said it "sort of tastes like a popcorn jellybean," and another said it tasted like "soggy popcorn that fell on a pile of yellow snow."
4. Choco Taco
photo via carolinaicecream.com
Klondike's Choco Taco might be the most familiar and closest to the hearts of kids of the '80s. I had my first Choco Taco in high school at, of course, a Taco Bell. Consisting of a taco shell-shaped waffle cone and filled with vanilla ice cream, fudge and peanuts with a chocolate coating, this may have been my first exposure to food-that-looks-like-other-food, and responsible for my subsequent fascination.
3. Ice Cream Pizza
Photo via knucklesalad.com
As far as toppings go, this is just like actual pizza -- anything goes. M&Ms, gummy worms, nuts, sprinkles of every shape, size and color, chocolate and/or peanut butter chips, whatever. Whatever your little heart desires. I came across a few recipes: one for pumpkin ice cream pizza, and, of course, in good artery-cloggin' fashion, Paula has a recipe for banana split brownie pizza (dear Lord...). Pizza? Good. Ice cream? Good. This is the sweet (possibly sickeningly so) union of the two.
2. Ice Cream Baked Potato.
Photo via thedailymeal.com
My first question was "Why?" but I suppose that could be the case for all of these things. Here we have a pint of vanilla ice cream heavily dusted with cocoa powder, topped with cool whip, a little yellow icing as the butter and crumbled pistachios for chives. It kinda looks like fun, but I could see this turning out very badly for me. I'd be as good at "molding ice cream into a potato shape" as I would be telling my cat to sit. Hate to say it, but I do love Cool Whip. Can I just have the Cool Whip?
1. Ice Cream Spaghetti
Photo via Flickr user aliented
It looks like fun, and it's really big in Germany. Spaghettieis is a German ice cream specialty that looks like a plate o' pasta, developed in the '60s. Ice cream is pushed through a hacked Spätzle press, placed on a little heap of whipped cream and topped with strawberry sauce that resembles tomato or marinara. Sometimes coconut flakes, grated almonds or white chocolate shavings are sprinkled on to mimic cheese. If you're like, "Holy crap, I need one now and I have $70 burning a hole in my pocket," you can get one here.
Poor, sad, regular old ice cream cone. It seems as though you're just not doing it for us anymore. Do you find these desserts cute and kitschy or unnecessary and unappealing? Do you think flavor is being compromised for novelty? Do you think Carl's Jr.'s test "brrrger" will be a giant fail or a frosty success just in time for summer? What other classic dishes would you like to see in ice cream form? Let us know in the comments section!
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.