Meals With Maria

This Fried Ice Cream Cake Reminds Me of My Favorite Cookie!

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I recently stumbled upon a gem that has quickly become a household favorite: Fried Ice Cream Cake. It’s a crunchy, caramelized crust enveloping a creamy, dreamy filling that’s reminiscent of one of my all-time favorite Girl Scout cookies—the Samoa. Intrigued? Let me take you on a journey through this delightful dessert.

The Adventure Begins

Start with a stick of butter melting in a pan, this will fill your kitchen with a comforting aroma. Next, grab a box of cornflakes and transform them into golden crumbs by using a rolling pin to crush them in a gallon bag. Add the crumbs to the pan and add a generous helping of sugar. The smell of this mixture is intoxicating! And it only gets better!

The Filling and Other Ideas

Now, for some reason these remind me of the Samoa Girl Scout cookie but they actually don’t have any coconut! I’m going to have to add it in sometime and give it a try! For the filing, opt for a creamy vanilla ice cream, mixed with Cool Whip and a hint of cinnamon. It’s a flavor combination that’s both familiar and exciting, like revisiting an old favorite with a fresh perspective. To assemble the cake, layer the crust and the filling then more crust in a 13×9. Cool the cake for at least a few hours in the freezer.

Serving Suggestions

To serve, slice the cake and revealing layers of crunchy crust and creamy filling. Top each slice with chocolate syrup and a couple maraschino cherries to make it extra special! Each bite is a symphony of flavors and textures, reminiscent of biting into a Samoa cookie. It’s pure dessert bliss—a treat that’s as satisfying to make as it is to eat.

Kitchen Gear

Click here to get what I used to make this delicious treat!

Inspiration Awaits!

So, if you’re looking for a dessert that’s both nostalgic and innovative, look no further than Fried Ice Cream Cake. Whether you’re indulging in it solo or sharing it with loved ones, it’s sure to be a hit. And who knows? Maybe you’ll be inspired to add your own twist to it, just like I’m thinking with the coconut. After all, the best desserts are the ones that bring a little bit of joy to every bite.

HERE ARE SOME OTHER DESSERT RECIPES TO TRY:

CHECK OUT THESE EASTER VIDEOS ON MEALS WITH MARIA:

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fried ice cream cake on a plate with chocolate syrup and 2 cherries

Fried Ice Cream Cake

  • Author: Maria
  • Total Time: 5 hours 15 minutes
  • Yield: 12 slices 1x
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Description

Experience dessert bliss with our Fried Ice Cream Cake: a luscious vanilla ice cream filling nestled between layers of crispy, caramelized cornflake crust.

Ingredients

Scale
  • 1 stick of butter
  • 3 cups cornflakes
  • 3/4 cup sugar
  • 1 package (about 1.5 quarts) vanilla ice cream
  • 1 package (8 ounces) Cool Whip
  • 1/2 teaspoon cinnamon
  • Optional: Chocolate sauce and cherries for topping

Instructions

  1. In a pan over medium heat, melt the butter.
  2. Crush the cornflakes into crumbs. Add to the pan and mix with sugar.
  3. Stir regularly and toast until golden and crispy, about 5 minutes. Be careful not to burn.
  4. While the crust cools, soften the vanilla ice cream on the counter for about 20 minutes until soupy. Mix in Cool Whip and cinnamon until well combined.
  5. In a 9×13 pan, layer half of the cornflake mixture on the bottom.
  6. Spread the ice cream mixture evenly over the crust.
  7. Top with the remaining cornflake crumbs.
  8. Freeze for at least 6 hours or until firm.
  9. Slice into bars and serve with your favorite toppings.

Enjoy your Fried Ice Cream Cake!

  • Prep Time: 15
  • Cook Time: 300

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