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Fried ice cream cake

Growing up, I was mesmerized by fried ice cream. It was a magical concept to me. I never thought I could make it myself, but then I found this recipe. The top and bottom layers consist of crunch cornflake crumbs mixed with butter and brown sugar. In between these layers is softened ice cream. The whole thing is topped off with caramel, hot fudge, whipped cream, and a cherry. This is one decadent dessert that is totally worth the calorie intake!

Fried ice cream cake

To get started with this recipe, melt butter in a large saucepan over medium heat. Add brown sugar and bring to a boil. Allow the mixture to boil for 2 minutes then remove from heat. Stir in cornflakes, cinnamon, and nutmeg until well combined.

Note: In order for the butter and sugar to bind everything together, you’ll need the cornflakes to be extra fine crumbs. You may need to add more crumbs to the mixture if you don’t have quite enough to cover the top of the cake.

Divide cornflake mixture in half and press evenly over the bottom of a 9×13 baking dish. Spoon softened ice cream evenly over cornflake mixture. Carefully smooth with a knife. Sprinkle the remaining corn flake mixture evenly over the top.

Fried ice cream cake

Here comes the hardest part – place the cake in the freezer for at least 3 hours or until well set. I know, it seems impossible to put this deliciousness in the fridge and try to ignore it for 3 hours, but if you serve it too early, the ice cream will be a melty mess.

Once the time is up, you can serve this dessert with a drizzle of caramel ice cream topping and hot fudge. Cut into square pieces and serve with whip cream and a cherry. If you’re fans of fried ice cream, or ice cream in general, this is one dessert you won’t want to miss out on! Get the full ingredient list and instructions below!

Fried ice cream cake

Makes 8-10 servings

10m prep time

3h inactive

4.7
Rated 4.7 out of 5
Rated by 6 reviewers
Ingredients
  • Half gallon vanilla bean ice cream, softened
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 cups finely crushed corn flakes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Caramel ice cream topping
  • Hot fudge
  • Optional toppings: Whipped cream, maraschino cherries
Preparation
  1. In a medium saucepan, melt butter over medium heat. Add brown sugar and bring to a boil.
  2. Boil for 2 minutes then remove from heat. Stir in cornflakes, cinnamon, and nutmeg until well combined.
  3. Divide cornflake mixture in half and press evenly over the bottom of a 9x13 baking dish. Spoon softened ice cream evenly over cornflake mixture. Carefully smooth with a knife. Sprinkle the remaining corn flake mixture evenly over the top.
  4. Place dessert in the freezer for at least 3 hours or until well set.
  5. To serve: Drizzle dessert with caramel ice cream topping over the majority of the top of the cake. Carefully spread as needed to cover. Drizzle with hot fudge. Cut into square pieces and serve with whip cream and a cherry.

Recipe adapted from Chef in Training.

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