Not Fried Ice Cream Cake
All the flavors of fried ice cream, including the cinnamon Corn Flakes coating, are featured in this irresistible frozen treat!
Servings: 10 -12 servings
Ingredients
- 2 cups cornflake crumbs
- 1/3 cup sugar
- 1/2 cup butter melted
- 1 teaspoon ground cinnamon
- 2 1.5 quart containers butter pecan ice cream, softened, divided
- Caramel or chocolate sauce
- Whipped cream
- Maraschino cherries
Instructions
- In a small bowl, combine the Cornflake crumbs, sugar, melted butter and cinnamon. Press half of the crumb mixture into a lightly greased 9-inch springform pan.
- Spoon half of the softened ice cream over crust and level the top. Sprinkle with the remaining crumb mixture. Cover and freeze for 1-2 hours or until firm.
- Top with remaining carton of ice cream. Cover and freeze for at least 6 hours or overnight.
- Let cake stand at room temperature for 5 minutes before remove the sides of the pan. Serve with caramel or chocolate sauce, whipped cream and maraschino cherries, if desired.
Notes
Total time does not include freezing.