Need a mouthwatering summer dessert? Fried ice cream cake is the answer

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Deep-fried ice cream is a mouthwatering treat that juxtaposes cold, creamy ice cream with a crunchy, deep-fried outer shell. The recipe below gives you the same delectable contrast of creamy and crunchy, but it’s a whole lot easier -- and less messy! -- to make. It’s an ice cream cake encased in a layer of sweetened cornflakes that have been fried in butter to crispy, crunchy, golden perfection.
This is the ideal cake for celebrating a summer birthday since it doesn’t involve baking, and who doesn’t love ice cream on a hot day? You can change it up any way you like. For instance, try it with chocolate or strawberry ice cream. Or switch up the garnishes to raspberry sauce or a sprinkle of chocolate chips. Pro tip: To crush the corn flakes, put them in a sturdy, resealable plastic bag and use a meat tenderizer or rolling pin to crush them.
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Cooktop Cove
Fried Ice Cream Cake
12
10 minutes, plus 30 minutes to soften ice cream and 6 hours to freeze
5 minutes
6 hours and 45 minutes
6 cups cornflakes cereal, crushed
¾ cup granulated sugar
½ teaspoon cinnamon
½ cup (1 stick) unsalted butter
1 1.75-quart container vanilla ice cream
1 8-ounce-container nondairy whipped topping, plus additional for topping if desired
Chocolate sauce, for garnish, optional
Caramel sauce, for garnish, optional
Take the ice cream out of your freezer and let it sit on the countertop for about 30 minutes to soften.
Meanwhile, melt the butter in a skillet over medium heat. Add the crushed cereal, sugar and cinnamon, and cook, stirring frequently, until golden brown, 3-5 minutes.
Transfer half of the cereal mixture to a 9-by-13-inch baking dish and spread it in an even layer to cover the bottom of the pan.
In a large mixing bowl using a rubber spatula, stir together the softened ice cream and whipped topping. Transfer this mixture to the baking dish and spread it into an even layer over the cereal layer.
Top with the remaining cereal mixture, spreading it in an even layer over the top of the ice cream mixture. Cover and freeze for 6 hours or longer, until completely frozen.
To serve, cut into squares and drizzle chocolate sauce or caramel sauce over the top. Add a dollop of whipped topping if desired.
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