Fried Ice Cream Cake
A delightful dessert featuring layers of crispy corn flakes, creamy ice cream, and fluffy whipped topping.
Equipment
- Oven
- Large Skillet
- 9x13 Baking Dish
- Gallon-sized sealable bag
Ingredients
- 8 cups Corn Flakes cereal
- 2/3 cup sugar
- 1/2 cup unsalted butter melted
- 1.5 quarts vanilla ice cream
- 8 oz whipped topping container
- 1 teaspoon ground cinnamon
- 1/3 cup honey for drizzling
Instructions
- Soften the vanilla ice cream by leaving it at room temperature for about 30 minutes.
- Crush the Corn Flakes in a sealable bag until they are small but still have some texture.
- Melt the butter in a large skillet over medium heat. Add the crushed Corn Flakes and sugar, stirring continuously until golden brown (about 3-4 minutes).
- Spread one-third of the Corn Flake mixture in a 9x13 baking dish as the base.
- In a bowl, mix the softened ice cream, whipped topping, and ground cinnamon until smooth.
- Pour the ice cream mixture over the Corn Flake layer and spread evenly.
- Top with the remaining Corn Flakes, covering the ice cream layer completely.
- Cover the dish with plastic wrap and freeze for at least 5 hours or overnight.
- When ready to serve, cut into squares and drizzle with honey.
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Notes
Store any leftovers in an airtight container in the freezer for up to 2 weeks.