Easy Fried Ice Cream Cake

Easy Fried Ice Cream Cake ~ vanilla ice cream with a crispy honey-cinnamon coating drizzled with fudge and topped with whipped cream and fresh strawberries.

Dessert | July 25, 2018 | By

Easy Fried Ice Cream Cake ~ vanilla ice cream with a crispy honey-cinnamon “fried” coating drizzled with fudge and caramel then topped with whipped cream and fresh strawberries.

We love ice cream in the summer . . . and by summer I mean all year long. Cold temps, snow on the ground ~ we still eat ice cream. We’re those people. 

That’s just one reason this Easy Fried Ice Cream Cake makes the perfect summer – or anytime – dessert. But can I let you in on a secret? I’ve never actually tasted Fried Ice Cream in a restaurant. By the time I’ve munched on chips and salsa, guacamole and more chips and some sort of spicy, melted cheese Mexican concoction plus rice and beans ~ I’m stuffed!

So when our daughter requested a Mexican theme for her birthday dinner, I jumped at a chance to actually eat Easy Fried Ice Cream Cake and discovered the answer to the No Room for Dessert dilemma is to make it at home. That way you really can have your cake and eat it too.

 Easy Fried Ice Cream Cake ~ vanilla ice cream with a crispy honey-cinnamon coating drizzled with fudge and topped with whipped cream and fresh strawberries.

This Easy Fried Ice Cream Cake couldn’t be simpler and for the record, there’s actually no frying involved. Crispy, crushed Corn Flakes (the kind you may have had for breakfast) flavored with butter, brown sugar, cinnamon and honey create the ideal ~ and tastiest ~ fried fakeout.  

My husband decided that since this recipe starts with cereal and includes ice cream which is sort of like milk (his words), it can actually be breakfast. I kid you not. Anytime you eat it, there’s one thing it’s not ~ disappointing.

Easy Fried Ice Cream Cake Ingredients:

  • 2 quarts French vanilla ice cream **Note**
  • 3 cups crushed Corn Flakes (approx. 6 cups uncrushed)
  • ½ cup butter
  • ¼ cup brown sugar packed
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • Pinch of salt
  • 2 tablespoons honey divided
  • Whipped cream topping
  • 3-4 tablespoons Caramel ice cream topping
  • 3-4 tablespoons Chocolate Fudge ice cream topping
  • 1 pound strawberries (optional)

**Note** ~ some ice cream brands have reduced the size of what used to be a ‘half gallon’ so be aware when buying the ice cream. You’ll want one half gallon OR two quarts. 

Instructions:   

Take the ice cream out of the freezer and let it soften for 25-30 minutes. This part is important so you’ll be able to spread it. Please don’t microwave the ice cream if you forget to take it out. Just don’t. 

In a deep skillet or pot, melt the butter over medium low heat. Once the butter has melted, add the brown sugar, cinnamon, vanilla and a small pinch of salt and simmer 2 minutes then remove the skillet from the heat.

easy fried ice cake instructional photo grid

Meanwhile add the Corn Flakes to a large zip top bag and crush using a rolling pin or mallet. If crushing the Corn Flakes counts as your workout or helps get your frustrations out, well ~ you’re welcome.

Fold the crushed Corn Flakes into the butter mixture and stir it until it’s completely combined and all the crushed Corn Flakes are coated.

Next press half of the Corn Flake mixture evenly over the bottom of a 9×13 baking dish, gently press with the back of a spoon to compact, then drizzle one tablespoon of honey over the top.

Transfer the ice cream to a large bowl and stir until it’s smooth then add it by heaping spoons to the Corn Flake crust then spread to an even layer. 

Tip: Adding the softened ice cream in dollops all over the crust makes it easier to spread.

Top with the remaining Corn Flake mixture and again press gently with the back of a spoon.

Drizzle the remaining tablespoon of honey over the top then add a drizzle (or as much as you’d like) of caramel and chocolate fudge topping.

Cover with aluminum foil and freeze 3-4 hours or until it’s well set before cutting (can also be made the day before).

To serve this Easy Fried Ice Cream Cake, cut the cake into squares, add whipped topping and if you’d like, strawberries or maraschino cherries.

Easy Fried Ice Cream Cake ~ vanilla ice cream with a crispy honey-cinnamon coating drizzled with fudge and topped with whipped cream and fresh strawberries.

Enjoy!

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Easy Fried Ice Cream Cake ~ vanilla ice cream with a crispy honey-cinnamon coating drizzled with fudge and topped with whipped cream and fresh strawberries.

5 from 1 vote
Easy Fried Ice Cream Cake ~ vanilla ice cream with a crispy honey-cinnamon coating drizzled with fudge and topped with whipped cream and fresh strawberries.
Easy Fried Ice Cream Cake
Classic Mexican dessert ~ vanilla ice cream with a crispy honey-cinnamon fake out "fried" coating drizzled with fudge and caramel, topped with whipped cream and fresh strawberries.
Course: Dessert
Cuisine: Mexican
Servings: 8
Ingredients
  • 2 quarts French vanilla ice cream
  • 3 cups crushed Corn Flakes approx. 6 cups uncrushed
  • ½ cup butter
  • ¼ cup brown sugar packed
  • 1 ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • Pinch salt
  • 2 tablespoons honey divided
  • Whipped cream topping
  • 3-4 tablespoons Caramel ice cream topping
  • 3-4 tablespoons Chocolate Fudge ice cream topping
  • 1 pound strawberries optional
Instructions
  1. Take the ice cream out of the freezer to soften 25-30 minutes.
  2. In a deep skillet or pot, melt the butter over medium low heat. Once the butter has melted, add the brown sugar, cinnamon, vanilla and a small pinch of salt. Simmer 2 minutes then remove the skillet from the heat.
  3. Add the Corn Flakes to a large zip top bag and crush using a rolling pin or mallet.
  4. Fold the crushed Corn Flakes into the butter mixture and stir it until it’s completely combined and all the crushed Corn Flakes are coated.
  5. Next press half of the Corn Flake mixture evenly over the bottom of a 9×13 baking dish, gently press with the back of a spoon to compact, then drizzle one tablespoon of honey over the top.
  6. Transfer the ice cream to a large bowl and stir until it’s smooth then add it by heaping spoons to the Corn Flake crust into an even layer.
  7. Top with the remaining Corn Flake mixture and again press gently with the back of a spoon.
  8. Drizzle the remaining tablespoon of honey over the top then add a drizzle (or as much as you’d like) of caramel and chocolate fudge topping.
  9. Cover with aluminum foil and freeze 3-4 hours or until it’s well set before serving (can be made the day before).
  10. To serve, cut the cake into squares, add whipped topping and if you’d like, strawberries.

Comments

  1. Leave a Reply

    Esther
    August 2, 2018

    As much as I love fried ice cream, I never learned how to make it. This recipe could be a Godsend or a curse! 😉

    • Leave a Reply

      Bernie
      August 2, 2018

      Hi Esther – this recipe is as easy as it is delicious ~ let me know if you try it! I completely agree ~ on any given day it could be BOTH a Godsend AND a curse! 🙂 Thanks for stopping by.

    • Leave a Reply

      Bernie
      August 31, 2018

      Thanks Melissa! Easy to customize with your family’s favorite ice cream flavors too. Enjoy and have a good weekend! 😀

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