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
- In a pan over medium heat, melt the butter.
- Crush the cornflakes into crumbs. Add to the pan and mix with sugar.
- Stir regularly and toast until golden and crispy, about 5 minutes. Be careful not to burn.
- 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.
- In a 9×13 pan, layer half of the cornflake mixture on the bottom.
- Spread the ice cream mixture evenly over the crust.
- Top with the remaining cornflake crumbs.
- Freeze for at least 6 hours or until firm.
- Slice into bars and serve with your favorite toppings.
Enjoy your Fried Ice Cream Cake!
- Prep Time: 15
- Cook Time: 300