Fried Ice Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 cups crushed corn flakes cereal
3/4 cup sugar
1 tsp ground cinnamon
1/2 cup (1 stick) butter
1 (1.75-quart) container vanilla ice cream
1 (8-ounce) container Cool Whip
1/4 cup honey
Chocolate syrup
Caramel sauce
Whipped cream
Maraschino cherries
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Directions: |
Directions:Melt butter in a medium skillet, over medium heat. Mix together the sugar and cinnamon. Add the crushed corn flakes and cinnamon/sugar mixture to the melted butter; stir to combine. Cook for 5 minutes, stirring constantly, until cereal is golden-brown. Allow corn flake mixture to cool completely.
Set the vanilla ice cream out to soften (about 30 minutes).
Spread half of the cooled corn flake mixture in the bottom of a 9x13-inch pan. Set aside.
Add the softened vanilla ice cream and Cool Whip to a large bowl. Using a spatula, fold until the mixture is combined. Spread the ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
Distribute the remaining corn flake mixture evenly over the ice cream. Drizzle honey over the top. Cover and freeze for at least 5 hours, or overnight.
Cut into squares and drizzle with chocolate syrup and caramel sauce. Finish with a some whipped cream and a cherry to serve a fun and tasty dessert! |
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Personal
Notes: |
Personal
Notes: This is a fun ending to a meal with any kind of Mexican food and rivals any fried ice cream I've had at a restaurant. Cutting the recipe in half fills an 8x8-inch pan just right.
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