Fried Ice Cream Cake
This no fry fried ice cream cake gets its flavor from a buttery toasted corn flake crust seasoned with cinnamon sugar, layered with creamy vanilla ice cream and Cool Whip, and finished with a drizzle of honey. All the flavor of restaurant fried ice cream, no frying involved. It comes together in about 15 minutes, freezes beautifully, and is easy to make gluten-free. A guaranteed crowd-pleaser every single time.
Servings: 12 servings
Ingredients
- 3 cups crushed Corn Flakes cereal
- ½ to 1 teaspoon ground cinnamon
- ¾ cup sugar
- ½ cup butter 1 stick
- 1.75 quart vanilla ice cream softened (1.75 to 1.89 ounces container)
- 8 ounces frozen whipped topping thawed (Cool Whip)
- ¼ cup honey
For Topping
- chocolate syrup or caramel sauce
- whippedcream
- maraschino cherries
Instructions
- Soften the ice cream and frozen whipped topping: Set the ice cream and Cool Whip out on the counter to thaw for about 20–30 minutes so it’s easy to mix. While thawing, assemble the dessert.
- Make the crispy topping: In a small bowl, combine sugar and ground cinnamon. In a medium skillet over medium heat, melt the butter. Stir in the crushed cornflakes and cinnamon sugar. Cook, stirring constantly, until the mixture turns golden and toasted; this usually takes about 3–5 minutes. Keep a close eye so it doesn’t burn. Remove from the heat and let it cool completely
- Layer the base: Press half of the cooled corn flake mixture into the bottom of a 9×13-inch dish. I usually put this in the freezer while I wait for the ice cream to soften.
- Mix the filling: In a large bowl, gently stir together the softened ice cream and whipped topping until smooth and well combined.
- Assemble: Spread the ice cream mixture evenly over the crust. Sprinkle the remaining corn flake mixture on top, then drizzle with honey.
- Freeze: Cover and freeze for at least 5 hours, or overnight, until firm. If your freezer isn’t super cold, you may need to wait overnight. [ex: if I have to sit in my bottom freezer toward the top (if it’s full), it’s usually still a little soft at 5 hours]
- Serve: Cut into squares and serve with chocolate syrup or caramel sauce, whipped cream, and a cherry on top.
Notes
Gluten-Free Version: This recipe is easy to make gluten-free with a few label checks. Use a certified gluten-free corn flake cereal. Nature's Path and 365 Whole Foods Brand both have gluten-free options, and some store brands are gluten-free as well. Breyers vanilla ice cream is gluten-free. Cool Whip is also gluten-free or use Tru Whip. Check your cinnamon label too, as some spices are processed in facilities that handle gluten. If you are making this for someone with celiac disease, check every label carefully, including the chocolate syrup, caramel sauce, and any toppings you plan to use.
Storage: Keep leftovers tightly covered in the freezer. Press a piece of plastic wrap directly against the surface before adding the lid or foil to keep it from getting icy.
Make Ahead: This is a great make-ahead dessert. Assemble it the day before and let it freeze overnight. It actually slices better when fully set.
Freezing: The whole cake freezes well for up to one month. Wrap it tightly in plastic wrap and then foil. Let individual slices sit on the counter for just a few minutes before serving if frozen longer term.
Nutrition
Serving: 1 serving | Calories: 476 kcal | Carbohydrates: 62 g | Protein: 6 g | Fat: 24 g | Saturated Fat: 15 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 0.3 g | Cholesterol: 84 mg | Sodium: 236 mg | Potassium: 313 mg | Fiber: 1 g | Sugar: 51 g | Vitamin A: 976 IU | Vitamin C: 2 mg | Calcium: 201 mg | Iron: 2 mg
Find it online:
www.soulfullymade.com/fried-ice-cream-cake/To see the web version with photos, tips
and FAQs, visit the recipe URL or scan the QR code:
https://www.soulfullymade.com/fried-ice-cream-cake/