Fried Ice Cream Cake

Fried Ice Cream Cake 



8 cups Corn Flakes cereal

⅔ cup sugar

½ cup unsalted butter

1.5 quart vanilla ice cream

8 oz container whipped topping

1 teaspoon ground cinnamon

⅓ cup honey


Take the ice cream from the freezer and place on the counter to allow time to soften- about 30 minutes.

Place cornflakes in a gallon sealable bag and crush.

Melt butter in a large skillet, over medium heat. Add the crushed corn flakes and sugar and stir. Cook for 3-4 minutes, stirring constantly, until cereal is golden-brown. Make sure that you are consistently stirring to prevent burning.

In a 9×13 baking dish and spread ⅓ of the corn flakes evenly into the bottom of pan. Set aside.

Place the softened vanilla ice cream and whipped topping in a large bowl. Add the cinnamon. Using a hand mixer, mix and till combined (you can also use a spatula for this step if desired). Spread ice cream the top of the corn flakes in the baking dish.

Evenly spread the remaining corn flakes over the ice cream. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.

Cut into squares and serve with drizzles of honey. Option to add whipped cream, and cherries.

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