Fried Ice Cream Cake is the perfect summer dessert for a crowd or a birthday. Add this to your Fiesta menu for Cinco de Mayo as well! You won’t need to deep fry anything, just a quick pan-fry of the cornflakes and cinnamon to keep the crust and topping extra crunchy and crispy even after the dessert freezes overnight.
4 cups of crushed corn flakes cereal (Crush them then measure out 4 cups)
3/4 cup granulated sugar
1/2 cup salted butter
1 tsp ground cinnamon
1.75 Qt Vanilla Ice Cream
8oz CoolWhip (plus more to serve as a topping)
chocolate sauce for drizzle
Set out the ice cream and cool whip to soften for 30-40 minutes at room temperature.
In a medium mixing bowl, combine crushed corn flakes cereal, sugar, and cinnamon.
In a large saute pan or skillet, melt butter. Add cereal mixture and cook over medium-high heat to give a quick pan fry. *3-5 minutes is all* The cinnamon smell will intensify and the cereal will get a dark golden color. Stir continually to avoid burning any of the flakes.
Remove the cereal from heat and set aside to cool.
In a large mixing bowl, stir together the softened ice cream and CoolWhip. MIx well.
In a 9X13 baking dish, spread about 1 1/2 cups of the fried cereal along the bottom.
Spread the ice cream mixture on top of the bottom cereal layer and spread evenly. Top with the remaining cereal mixture. Cover and freeze for at least 5 hours. I make mine a day before and freeze it overnight.
When ready to serve, let sit at room temperature about 15 minutes to make it easy to slice. Serve with a scoop of CoolWhip and drizzle with chocolate syrup.
You can get really fancy and also top it with a cherry and add a caramel drizzle as well.