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.