Fried Ice Cream Cake (Printer-Friendly)
Layers of softened vanilla ice cream with crispy cinnamon corn flakes and whipped topping, chilled to perfection.
# The Ingredients You'll Need:
→ Main Ingredients
01 -
1.75 quart vanilla ice cream, softened
02 -
8 ounces whipped topping, thawed
03 -
1 teaspoon vanilla extract
→ Corn Flake Coating
04 -
3 cups crushed corn flakes, measured after crushing
05 -
0.5 cup sugar
06 -
1 teaspoon ground cinnamon
07 -
0.5 cup salted butter (1 stick)
# Step-by-Step Instructions:
01 -
Remove vanilla ice cream from freezer and let sit at room temperature for about 30 minutes until softened.
02 -
Crush corn flakes and measure out 3 cups. Combine crushed corn flakes with sugar and ground cinnamon in a sealable plastic bag; shake until well coated.
03 -
Melt salted butter in a large skillet over medium-low heat. Add the coated corn flake mixture and stir constantly for 4 to 5 minutes until lightly golden brown. Remove from heat and let cool completely.
04 -
In a large bowl, combine softened vanilla ice cream, thawed whipped topping, and vanilla extract. Stir thoroughly with a large spoon until evenly blended.
05 -
Press half of the cooled corn flake mixture evenly into the bottom of a 9-by-13-inch baking dish. Pour the ice cream mixture over the base layer and spread evenly. Top with remaining corn flake mixture.
06 -
Cover the assembled dish and freeze for at least 4 hours to thoroughly set before serving.
# Extra Tips:
01 -
For serving, cut into squares and optionally drizzle with honey, chocolate, or caramel sauce for added flavor.