This Fried Ice Cream Cake is delicious and easy! You can't go wrong with whipped ice cream sandwiched between crunchy, buttery toasted cornflakes. Drizzle some honey and chocolate syrup over the top and you can almost hear Feliz Cumpleanos being sung to you at your local Mexican Restaurant. Seriously this dessert is extremely good and you will be the hit of any party.
Fried Ice Cream Cake
8 cups corn flakes
1/2 cup brown sugar
1 tbsp cinnamon
6 tbsp butter
1 cup heavy cream
Half gallon vanilla ice cream
1. Place cornflakes, brown sugar, and cinnamon in a zip lock bag and crush.
2. Melt the butter in a large skillet and then add the cornflake mixture and toss until all the cornflakes have been coated with the butter and begin to smell toasted. This takes 3 to 4 minutes. 3. Spread the cornflakes out on a sheet tray to cool.
4. Beat heavy cream until you have stiff peaks and then add the ice cream that has been thawing. Ice cream needs to be thawed enough to pour and mix into the heavy cream.
5. Spread half of the cooled cornflakes into the bottom of a 9 x 13 pan then gently spread ice cream mixture over the the cornflakes and finally top with the other half of the cornflakes. Cover with plastic wrap and place in a freezer for at least 6 hours to get completely firm.
1 1/2 cup sugar
3/4 cup cocoa powder
1 1/4 cup water
1 tsp vanilla pinch of salt
Mix everything into a small sauce pan and cook until it comes to a boil, allowing to boil for a couple minutes. Cool and then pour into a container or squirt bottle and keep in your refrigerator.
For a video tutorial visit my YouTube channel