Fried Ice Cream Cake
The best ice cream cake recipe around!
The first time I ever saw fried ice cream on a Mexican restaurant menu, I was like, “Huh?” Then I found out that, duh, you don’t just put the ice cream straight in the pan. First, you get it extra cold, then cover it in a coating that tastes like honey-sweetened cornflakes with a big dash of cinnamon. Then fry it super fast at high heat, so the coating gets beautifully crisp and golden while the ice cream stays frozen.
What makes this dessert so special is the contrast between the warm, crunchy, cinnamon-spiced coating and the cold, smooth, sweet vanilla ice cream. But boy, it sure takes an awful lot of work and skill to make. If only there were an easier way!
Well, now there is. My Fried Ice Cream Cake uses a really simple shortcut: just soften the ice cream and layer it in a pan with the cornflake topping. Freeze it until it’s firm, and slice it it just like any other ice cream cake. You can serve it straight up like the traditional Mexican version, or make it extra decadent by topping each slice with chocolate syrup, whipped topping, and cherries. It’s fabulous either way.
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How to make Fried Ice Cream Cake
- Take out ice cream and leave on counter for about 30 minutes to soften and melt slightly.
- Melt butter in large pan then add your crushed cornflakes and sugar and stir continuously (to prevent sugar from burning) until lightly golden, remove to pan to cool.
- Press half of your cornflake mixture into bottom of 9×13″ baking pan.
- In large bowl add your ice cream, whipped topping and cinnamon and stir until combined.
- Pour your ice cream mixture over the cornflakes and spread gently until covered and even.
- Sprinkle with remaining cornflakes evenly over the top .Drizzle with honey. Freeze for at least 5 hour.
- Cut and sere with chocolate syrup, whipped topping and cherries if desired.
Tools used in the Fried Ice Cream Cake recipe
Baking Dish: These dishes are oven, microwave, fridge, freezer and dishwasher safe.
Mixing Bowls: Here are my go to mixing bowls. They are also oven, microwave, fridge, freezer and dishwasher safe.
Fried Ice Cream Cake
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Ingredients
- 3 cups crushed cornflakes measured after crushing
- 3/4 cup sugar
- 1 stick butter
- 48 oz container vanilla ice cream
- 8 oz container whipped topping
- 1 tsp cinnamon we used 1 tsp
- 1/3 cup honey
- Chocolate syrup topping, optional
- Whipped topping topping, optional
- Cherries topping, optional
Instructions
- Take out ice cream and leave on counter for about 30 minutes to soften and melt slightly
- Melt butter in large pan then add your crushed cornflakes and sugar and stir continuously (to prevent sugar from burning until lightly golden, remove to pan to cool.
- Press half of your cornflake mixture into bottom of 9×13″ baking pan.
- In large bowl add your ice cream, whipped topping and cinnamon and stir until combined.
- Pour your ice cream mixture over the cornflakes and spread gently until covered and even.
- Sprinkle with remaining cornflakes evenly over the top.
- Drizzle with honey.
- Freeze for at least 5 hour.
- Cut and sere with chocolate syrup, whipped topping and cherries if desired.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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LOVE this recipe! Made this for Son’s 21st Birthday! Was so easy and delicious!!
Awesome Julie! And happy birthday to your son 🙂
Thank you! We had a great time and I’ve cream cake was a hit!!
Hi, this was super easy to make. Can’t wait to try it. I think the ingredients should say “3 cups of crushed cornflakes.”
LOL. Yes it should! Thanks for the catch.
Can I make this the night before a dinner party? I’m trying to make a few things tonight to make things easier tomorrow.
You can, but the topping might not be as crunchy.
My wife is gluten free so we substituted Corn Chex for Corn Flakes and it was a great choice! Super easy and super good recipe!
How much ice cream?
The ingredient amounts are in the recipe card at the bottom of the post. It is 48 oz container vanilla ice cream.
This cake is delicious. Everyone loved it.
I love this recipe I make it often for get togethers it’s a big hit thank you
I made this to take to work for a Taco Tuesday carry-in and everyone asked for the recipe! I was so delicious!!!
So happy everyone loved it. 🙂