Fried Ice Cream Cake

$This Fried Ice Cream Cake is everything you love about fried ice cream, wrapped up into one delicious dessert! It eliminates the fry and tastes JUST like the original but with a fraction of the work. This recipe is a MUST TRY for any gathering. It will be the hit of the PARTY!$

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This Fried Ice Cream Cake is everything you love about fried ice cream, wrapped up into one delicious dessert! It eliminates the fry and tastes JUST like the original but with a fraction of the work. This recipe is a MUST TRY for any gathering. It will be the hit of the PARTY!

Prep Time 10

Cook Time 2

Freeze Time 3

Servings

Calories 586kcal

Ingredients

1/2 gallon vanilla bean ice cream softened
1 cup butter
2 cup brown sugar
4 cups finely crushed corn flakes
1/2 teaspoon cinnamon
16 ounces caramel ice cream topping I prefer Ghirardelli or Torani
1/8 cup hot fudge sauce for drizzle over top. I prefer Ghirardelli

Instructions

In a medium sauce pan, melt butter over medium heat.
Add brown sugar and bring to a boil.
Boil for 2 minutes then remove from heat. Stir in the cornflakes and cinnamon until well combined.
Divide corn flake mixture in half and press evenly over the bottom of a 9x13 baking dish.
Spoon softened ice cream evenly over corn flake mixture. Carefully smooth with a knife.
Sprinkle the remaining corn flake mixture evenly over the top.
Place dessert in the freezer for at least 3 hours or until well set.
Pour caramel ice cream topping over the majority of the top of cake. Carefully spread as needed to cover.
Drizzle with hot fudge.
Cut into square pieces and serve with whip cream and a cherry.

Nutrition

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