Fried Ice Cream Cake
My Fried Ice Cream Cake tastes just like your Mexican restaurant treat, but removes the hassle of having to actually fry the ice cream.
Servings: 12
Calories: 488kcal
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 9x13" 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
Calories: 488kcal | Carbohydrates: 108g | Protein: 10g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 530mg | Potassium: 361mg | Fiber: 2g | Sugar: 54g | Vitamin A: 1597IU | Vitamin C: 14mg | Calcium: 208mg | Iron: 17mg