We celebrated our son Landon’s birthday last weekend. When I texted him to ask what he wanted for “dessert” …his reply was “I think you know what I want?” (Panic…I do?! Yikes!) Total Mom Senior moment… (I’m a grandma…I’m allowed Senior moments now. It’s in the handbook!)

I honestly couldn’t remember for a few minutes and then…Wham… It hit me! Fried Ice Cream Cake! Landon loves fried Ice Cream!

I used to make traditional fried ice cream. Last year I got to thinking (it happens sometimes) that there just HAD to be an easier way to make this dessert. THERE. HAD. TO. BE!

One that didn’t require frost bite or major burns from splattered grease! I searched and found this amazing…let me say this again…AMAZING…super EASY fried Ice Cream Cake! It’s the Bombdiggity! You gotta try this …

How To Make Fried Ice Cream Cake

First remove your ice cream out of the freezer and let it soften.

The next step is to toast the crushed corn flakes…”Here’s to you Corn Flakes!” (Sorry it’s late, long day, long day…) and cinnamon sugar in a half cup or, one stick of glorious butter!

I did this in a pan on top of the stove. Keep stirring and toasting until you want to jump in that pan and suck up every last morsel! (It’s like corn flake crack! Not that I’m familiar with crack but…you get the gist!)

Once the crumbs are nice and golden toasted, remove them from the pan and wallow in them oops! I mean…allow them to cool. They need to cool completely or the crumbs will melt into the ice cream and disappear forever.

Next mix your quart of softened vanilla ice cream with one package of cool whip.  Throw some muscle behind it…come on…you can do it! Mix, mix, mix!

Once that is well blended, place in a 9 x 13 glass casserole dish. Spread half of the sugar high, butter drenched, crack corn flakes into the bottom of the pan. Next spread your ice cream mixture on top of that. Just like the picture. (Why do I suddenly want a spoon?)

See…easy-peasy!

Take the remaining corn flakes and sprinkle that all over the top. Lightly press it into the ice cream and then drizzle with honey. (Sorry, I forgot to take a photo of that last step…Cut a girl some slack…I was dealing with melting Ice Cream and Corn Flake Crack!) 

Cover with foil and pop it into the freezer! Let it freeze for 4-5 hours. Tick-tock…tick-tock…don’t do it…ya gotta wait!

Before serving, let cake set out for about 20 minutes.

With a sharp knife cut the cake into squares.  I like to finish mine with a drizzle of caramel and chocolate…then I add a squirt of my fluffy friend whip cream and if you’ve gone this far… I say go ALL THE WAY and finish with a cherry on top! Ta-DA! Fried Ice Cream Cake!

Say it with me….Mmmmmmmm! Both my son and son-in-law declared it better than original fried ice cream! WOWZA!  (I happen to agree with them and… they are the experts!)

The big bonus is the ease of this recipe. No more dealing with hot oil and atomic ice bombs! As the hostess you can serve everyone, including #1…Yo-self, and you are not stuck in the kitchen trying to juggle frying up 8 ice cream balls all at once. (It never works…trust me!) 

There it is. Fried Ice Cream Cake! It’s great any time, but during the blazing hot summer… it’s the best! Maybe someone at your nest would like this for their birthday? I hope you like this recipe. If you do… remember to share it with a friend! Have a Great weekend Nesters!

I’m sharing this delectable recipe on my Favorite Link Parties. Click on the Links to Join the Fun!

Meal Plan Monday

Foodie Friday

Weekend Potluck

Yield: 12 servings

Fried Ice Cream Cake

Print

The traditional Mexican fried ice cream dessert but without the deep fry! It's full of flavor and yet so easy to make!

Prep Time 45 minutes

Cook Time 5 minutes

Additional Time 4 hours

Total Time 4 hours 50 minutes

Ingredients

• 3 cups crushed Corn Flakes cereal
• 3/4 cup sugar
• 1/2 tsp ground cinnamon
• 1/2 cup (1 stick) butter
• 1 (1.75 quart) container Vanilla Ice Cream
• 1 (8 ounce) container Cool Whip
• 1/4 cup honey
• Chocolate syrup
• Caramel sauce

Instructions

1. Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
2. Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes, sugar and cinnamon.(I mix my sugar and cinnamon before hand) Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes. Allow corn flake mixture to cool completely.
3. Take a 9 x 13 baking dish and spread 1/2 the corn flakes mixture into the bottom of pan. Set aside.
4. In a large bowl, add the softened vanilla ice cream and cool whip. Using a spatula or large spoon, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
5. Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
6. Cut into squares and serve with drizzles of chocolate syrup and caramel sauce. Remember your fluffy friend whip cream and the cherry on top! Enjoy!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Wilton Recipe Right 13 x 9 Oblong Pan with Cover

Nutrition Information:

Yield:

12

Serving Size:

One square
Amount Per Serving: Calories: 204 Total Fat: 9g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 25mg Sodium: 135mg Carbohydrates: 31g Fiber: 0g Sugar: 25g Protein: 1g

Norine’s Nest in no way provides any warranty, express or implied, towards the content of recipes in this website. It is the reader’s responsibility to determine the value and quality of any recipe or instructions provided for food preparation and to determine the nutritional value, if any, and safety of the preparation instructions.