Easy Fried Ice Cream Cake

Easy Fried Ice Cream Cake recipe! A Classic Mexican dessert ~ vanilla ice cream with a crispy honey-cinnamon “fried” Corn Flakes 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 anytime dessert. True story: 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. 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.

This Easy Fried Ice Cream Cake couldn’t be simpler and for the record, there’s actually no frying involved. Crispy, crushed Corn Flakes  flavored with butter, brown sugar, cinnamon and honey create this tasty 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:

• French vanilla ice cream **Note**
• Corn Flakes 
• butter
• brown sugar
• cinnamon
• vanilla
• salt
• honey
• Whipped cream topping
• Caramel ice cream topping
• Chocolate Fudge ice cream topping
• fresh strawberries

**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 so it’s easier to spread. Microwaving the ice cream is not recommended.

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.

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 as much caramel and chocolate fudge topping as you like.

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

SERVING:

To serve, cut into squares, add whipped topping and if you’d like, strawberries or maraschino cherries.

Enjoy!

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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.

4.84 from 6 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine Mexican

Servings 8

Calories

Ingredients

  

1x2x3x

• 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

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Instructions

 

• Take the ice cream out of the freezer to soften 25-30 minutes.
• 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.
• Add the Corn Flakes to a large zip top bag and crush using a rolling pin or mallet.
• 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 into 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 well set before serving (can be made the day before).
• To serve, cut the cake into squares, add whipped topping and if you’d like, strawberries.

Tried this recipe?Let us know how it was!