Easy Fried Ice Cream Cake

Easy Fried Ice Cream Cake – a Mexican classic – quick and easy no-bake summer dessert recipe – creamy vanilla ice cream between layers of a sweet-cinnamon toasted Corn Flake crust drizzled with fudge and caramel sauce.

Name a better summer dessert than one that involves ice cream … I’ll wait. 

… and this one couldn’t be any simpler. Make ahead, no-bake, freeze, slice and serve it up. If you’re feeling fancy, add some sliced strawberries. 

If you’ve ever felt too full to enjoy Mexican ‘Fried’ Ice Cream in a restaurant … problem solved.

Why I love this recipe:

• I no longer have to pass on Mexican ‘Fried’ Ice Cream in a restaurant – I make it at home!
• Easy dessert recipe with no cooking, frying or baking involved.
• Kids and adult love this recipe!
• No waiting for a Mexican restaurant or the ice cream truck.
• Perfect for a crowd – make ahead = easy entertaining.

Ingredients needed to make this easy Fried Ice Cream Cake:

• French vanilla ice cream (see NOTE below)
• Corn Flakes cereal
• butter
• brown sugar
• cinnamon
• vanilla
• salt
• honey
• Cool Whip or other whipped cream topping
• Caramel ice cream topping
• Chocolate Fudge ice cream topping
• optional: fresh strawberries

NOTE: ice cream brands vary in size. You want one half gallon or 2 quarts

How to make this easy Fried Ice Cream Cake:

For easier spreading, take the ice cream out of the freezer 25-30 minutes before making the cake and let it soften a little. Microwaving ice cream is not recommended.

Melt butter in a large skillet over medium low heat. Add brown sugar, cinnamon, vanilla and a small pinch of salt. Simmer 2 minutes then remove the skillet from the heat and let it cool.

Add Corn Flakes to a large zip top bag and crush using a rolling pin or mallet then stir into the butter mixture until completely combined and all crumbs 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. Cool completely before adding ice cream (NOTE: cool faster by spreading it on a parchment paper lined baking sheet)

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

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 caramel and chocolate fudge sauce to your preference.

Cover with aluminum foil and freeze 3-4 hours or until it’s completely set before cutting. NOTE: this cake can be made a day ahead.

Tips for making Ice Cream Cake:

• Cool toasted corn flake blend faster by spreading it on a parchment paper lined baking sheet.
• Soften ice cream on the counter so it spreads easier and has a creamier texture.
• For smaller cakes, use an 8 x 8 baking pan.

How to serve this Ice Cream Cake:

Chill completely until set before cutting. Add whipped topping if you like and fresh fruit like strawberries, raspberries, pineapple or even maraschino cherries.

Storage:

Store leftovers in the freezer in an airtight container or tightly wrapped with plastic wrap. Taste will be delicious up to a month but topping and crust won’t be as crunchy.

Subs and variations:

• Sprinkle toasted pecans over the top.
• Add crushed Oreos cookies to the top.
• Use different flavors of ice cream.
• Add whipped cream for the top layer + bright candies – like M&M.

Enjoy!

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.

4.58 from 7 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Course Dessert

Cuisine Mexican

Servings 8

Calories

Equipment

• 9 x 13 baking dish

Ingredients

  

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• 2 quarts vanilla ice cream
• 6 cups Corn Flakes cereal 3 cups after crushing
• ½ cup butter
• ¼ cup brown sugar packed
• 1 ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• Pinch salt
• 2 tablespoons honey divided
• 3-4 tablespoons Caramel ice cream topping
• 3-4 tablespoons Chocolate Fudge ice cream topping

Optional toppings:

• fresh fruit: strawberries, pineapple, bananas
• Cool Whip or other whipped topping

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Instructions

 

• Remove ice cream from the freezer to soften 25-30 minutes before making cake.
• Melt butter in a large skillet over medium low heat. Add brown sugar, cinnamon, vanilla and a small pinch of salt. Simmer 2 minutes then remove the skillet from the heat to cool.
• Add Corn Flakes to a large zip top bag and crush using a rolling pin or mallet.
• Blend crushed Corn Flakes into butter mixture, stirring until completely combined and all cereal is coated.
• 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 or flat edge of a measuring cup, then drizzle one tablespoon of honey over the top. Cool completely before adding ice cream (NOTE: cool faster by spreading it on a parchment paper lined baking sheet).
• Transfer the ice cream to a large bowl and stir until it’s smooth. Add it by heaping spoons to the Corn Flake crust. Carefully spread to an even layer.
• 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 completely set before slicing (can be made the day before).
• To serve, cut the cake into squares, add whipped topping and if you’d like, fresh fruit.

Tried this recipe?Let us know how it was!