Go Back
–+ servings
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.
Print Recipe
4.58 from 7 votes

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.
Prep Time20 minutes
Cook Time3 hours
Course: Dessert
Cuisine: Mexican
Servings: 8
Calories:

Equipment

  • 9 x 13 baking dish

Ingredients

  • 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

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.