Fried Ice Cream Cake

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!)

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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

Crumb Topping for 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.

Mixing Ice Cream Cake

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?)

Ice Cream cake Preparation


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!

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!

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Yield: 12 servings

Fried Ice Cream Cake

Fried Ice Cream Cake

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


  • 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


  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!

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Nutrition Information:



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.
Recipe adapted from




  1. Carrie | 10th Jun 16

    Wow, this does look super easy and delicious!!! I will have to make this for Sunday dinner. Thanks for sharing.

    • | 11th Jun 16

      You are so welcome Carrie! Hope your family loves this dessert as much as our does. Thanks for popping by!

  2. Tracy | 10th Jun 16

    YUM!!!!!! I am going to need to make this SOON!

    • | 11th Jun 16

      Let me know how you like it! It really is SO YUMMY!! How can Ice Cream be bad? lol πŸ˜‰

  3. Jennifer | 10th Jun 16

    I can’t wait to try this for our FHE group. Yummy!

    • | 11th Jun 16

      Jennifer this would be the perfect dessert for an FHE group! Let me know how they all like it! Thanks for popping by and I appreciate your comments! πŸ™‚

  4. Tracy | 16th Jun 16

    Thank you for sharing this recipe!! Made it for Sunday dinner and it was so easy to make and so yummy! And yes that cornflake mixture could be my personal crack!! YUM!

    • | 16th Jun 16

      You are SO welcome! I’m so glad you enjoyed it…and the “crack”…I know right! πŸ˜‰ lol

  5. Taco Salad | Norine's Nest | 22nd Jun 16

    […] out of the park you could serve Fried Ice Cream Cake for dessert! You can find that recipe right here.Β (It’s okay… you just had […]

  6. Raevan Blake | 5th Jul 16

    We loved this! I tried it out a few weeks ago and it was gone in one night! Just made it again for the 4th of July weekend, so so yummy!

    • | 5th Jul 16

      Raevan you have one lucky family to get to have this yummy dessert twice! I’m coming to your house! lol Seriously, I am so glad they all love it as much as we do! My son had some last night. (I might keep some on hand just “in case”) Thanks for sharing! You’re awesome! πŸ™‚

  7. Mary | 6th Jul 16

    Thanks for the great share at Weekend Potluck, Norine! I hope you stop by again to share more of your delicious recipes!

    • | 6th Jul 16

      Thank you Mary for having such a fun link Party for me to join! I absolutely love the Weekend Potluck and can’t wait to see what everyone is sharing this week! πŸ™‚

  8. Nana | 8th Jul 16

    This looks fantastic and I want to make it but we do not in general like honey and I hate to buy a bottle just for 1/4 cup. Can you think of a substitute?I was considering clear or dark corn syrup but don’t want to ruin the recipe.

    • | 8th Jul 16

      Hi Nana! Honestly, you can just skip the honey all together! To be honest I don’t think it will make a big difference to the taste at all. Once you drizzle that chocolate and caramel over it you’ll be saying “Honey? What honey?” lol Enjoy! Thanks for stopping by! Hope this helps. πŸ™‚

  9. Christine | 9th Jul 16

    I am so wanting to make this. Just wondering is there a trick to spreading the ice cream over the corn flake crumbs so they don’t mix together?

    • | 9th Jul 16

      Hi Christine! The ice cream and cool-whip mixed together will make it soft enough that you really won’t have too many problems spreading it. I use a rubber spatula, pour the ice cream mixture down the middle of the pan and gently push it out to the corners and edges. One little warning… Make sure your corn flakes are completely cool. I had one friend who didn’t wait and the crumbs melted into her ice cream! πŸ™ You’ll be surprised how easy it spreads without mixing with the corn flakes. Thanks for stopping by! Enjoy! πŸ™‚

  10. Carmela Whitcomb | 5th Aug 16

    This looks amazing!! In your directions, you mention using 1/2 stick of glorious butter but the recipe itself reads 1 stick of butter. Which is the correct measurement? I’ll be making this recipe for 60 ladies at our Apples of Gold Class! I’ll update you as to how it goes!!!

    • | 5th Aug 16

      Carmela I am SO sorry about that. I meant 1/2 cup of “glorious” butter which is one stick! Sorry for the confusion and I will go correct that right now! I can’t wait for the update and I hope your ladies love it as much as I do! Thanks for the comments and finding my error!

  11. Cinco de Mayo Round-Up | Norine's Nest | 3rd May 17

    […] frying bacon scares me…you can just imagine the damage fried ice cream could create. So this Fried Ice Cream Cake is the PERFECT solution! It tastes JUST like the fried version…only NO frying. It’s out […]

  12. Farah | 4th Mar 19

    This looks so good! How far advance can I make this? I am juggling a lot of dishes for a party and hoping to make this in advance.
    Will the crust get mushy? Hoping to make this 2 days in advance

    • | 4th Mar 19

      Hi Farah!
      Good News! The crust will not get mushy in two days or even a week. About two weeks out…the crust get’s a little soft! Be sure to toast those corn flakes really well. You don’t want to burn them…but you do want to get them nice and toasted! One of the things that makes my recipes different from the others is that I add the sugar and cinnamon to the corn flakes during the toasting which makes them nice and crunchy! Other recipes add the sugar after you’ve toasted the corn flakes! Be sure to cover it really good and you’ll be good to go for your party! We’re having this same cake this week for a party we are having. You’re guests will LOVE this dessert.
      Enjoy! Thanks for stopping by and have fun!!!
      Happy Nesting!

  13. Andrea | 14th Apr 19

    My daughter loves fried ice cream and her 16th birthday is Tuesday. Since she doesn’t like cake I am trying to think up so ways to price this up into a sweet 16 cake. Any ideas?

    • | 16th Apr 19

      Hi Andrea!
      I’m so sorry it has taken me a few days to respond. I’ve been down with the flu! First…Happy 16th Birthday to your daughter! This is the perfect birthday cake! My two sons request this every year for their birthday’s. They love it. There are several ways you could spice this cake up for her birthday! You could add chocolate covered strawberries to the top! Pip whipped cream frosting around the edges and add sprinkles…there are so many awesome sprinkle combo’s out there now. You could make the cake in a spring form pan rather than a 9 x 13 and actually cut the slices like regular round cake. Those are just a few of the idea’s that come off the top of my head.
      I hope she has a wonderful birthday! 16 is such a great birthday! Again I’m so sorry I wasn’t able to get right back to you. Hope this helps in some small way.
      Happy Nesting and Thanks for Stopping by!

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