Fried Ice Cream Cake (+Video)
Fried Ice Cream Cake is made with softened ice cream, whipped topping, crushed corn flakes, cinnamon and drizzled with honey and chocolate.
AN EASY ICE CREAM DESSERT
Do y’all remember Chi-Chi’s restaurant? As a kid, it was one of my favorite places to eat dinner. I would always order the beef chimichanga and for dessert – fried ice cream! This is a simple way to make Fried Ice Cream for a crowd. It is so, so good!
IS FRIED ICE CREAM CAKE EASY TO MAKE?
I almost think it tastes better than the fried ice cream that I remember as a kid. It’s super easy to make and the whipped topping added to the ice cream keeps the ice cream from getting rock-solid and difficult to slice!
WHAT CAN I USE AS A TOPPING FOR FRIED ICE CREAM CAKE?
You can drizzle this with the traditional honey or with chocolate and caramel sauces. I don’t think you can go wrong however you want to top it! Plus there is absolutely no baking involved and you know we love that in the summertime!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- vanilla ice cream
- corn flakes
- salted butter
- whipped topping (COOL WHIP)
- vanilla extract
HOW TO MAKE FRIED ICE CREAM CAKE:
Take the ice cream out of the freezer and let it sit on counter for about 30 minutes (until softened.) I actually popped mine into the fridge first thing in the morning and let it sit in there for a couple of hours. It was perfectly softened by the time I was ready to make the dessert. Crush and measure out your corn flakes. I found it easiest to pop them all in a ziploc bag and just started pounding away.
Add sugar and cinnamon to crushed corn flakes and stir or shake it up in the ziploc bag until thoroughly coated.
In a large skillet, melt butter over medium-low heat.
Once melted add the corn flake mixture. Stir constantly for about 4-5 minutes until lightly golden brown. Do not walk away and do not turn up the heat. You don’t want the sugar to burn. Take off heat and allow to cool.
In a large bowl, combine softened vanilla ice cream, whipped topping and vanilla extract. Use a large spoon and stir until combined well.
Spread half of the cornflake mixture into the bottom of a 9×13 baking dish. Just press down with your hand until it is evenly spread out.
Then pour ice cream mixture over corn flake mixture. Spread out evenly.
Finally, top with remaining corn flake mixture.
Cover and pop into freezer for at least 3-4 hours to let it all set up.
When ready to serve, cut into squares and serve with a drizzle of honey or chocolate and caramel sauces!
CRAVING MORE RECIPES? GIVE THESE A TRY!
Fried Ice Cream Cake (+Video)
- 1.75 quart container vanilla ice cream
- 3 cups crushed corn flakes, measure it AFTER they are crushed
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup salted butter (1 stick)
- 8 ounce container whipped topping (COOL WHIP) thawed
- 1 teaspoon vanilla extract
- Take the ice cream out of your freezer and let it sit on counter for about 30 minutes (until softened.)
- Crush and measure out corn flakes.
- Add sugar and cinnamon to crushed corn flakes and stir or shake it up in a ziploc bag until thoroughly coated.
- In a large skillet, melt butter over medium-low heat.
- Once melted add the corn flake mixture.
- Stir constantly for about 4-5 minutes until lightly golden brown. Do not walk away and do not turn up the heat. You don't want the sugar to burn. Take off heat and allow to cool.
- In a large bowl, combine softened vanilla ice cream, whipped topping and vanilla extract. Use a large spoon and stir until thoroughly mixed.
- Spread half of the cooled corn flake mixture into the bottom of a 9" x 13" baking dish. Just press down with your hand until it is evenly spread out.
- Then pour ice cream mixture over corn flake mixture. Spread out evenly.
- Finally, top with remaining corn flake mixture.
- Cover and pop into freezer for at least 4 hours to let it all set up.
- When ready to serve, cut into squares and serve with a drizzle of honey or chocolate and caramel sauces!
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: July 2016
Updated & Republished May 2019
Excellent! Keeps well in the freezer. Add a little honey for the perfect dessert.
Thanks so much Ann! I love it with honey too!
Easy and wonderful. I doubled the cornflake mixture but not the ice cream. Poured honey over it and it was perfect!
Just made this tonight we loved it ! We love cinnamon so I added two extra teaspoons it was perfect and so easy ! We drizzled honey and a little chocolate syrup also ! I don’t even like honey but loved it on this dessert thanks for the recipe!
This was amazing and super simple to make!
Made this recipe many times and it is great. Nobody in my family eats corn flakes so every time I make it, I use a small portion of cereal from a box, then the rest goes in the trash as it stays in the cupboard for weeks until I throw it away. My solution, use a cereal that is eaten after I make the dessert. Enter cinnamon toast crunch. It was also a great dessert and no waste. The extra cinnamon on the cereal was not an overload, it was great. Thanks for the recipe!
How far in advance have you made this? I would like to make a double batch for a party in 3 days. Would the corn flake coating not be as good by then?
Hi Janelle! I would try not to make it more than a day or two (at the most) in advance. For a couple of reasons – if you have a super cold freezer, the ice cream can get brick hard and start to taste freezer burned. And the longer the cornflakes sit, the softer they get. So if you really want to keep that crunch, make it closer to when you want to serve it. 🙂
how about the recipe for the chimmichanga ?
What is that near lil gadget u used to crush the corn flakes called?? Thx so much!
I made this for a work party and EVERYONE loved it. I was getting compliments all day about it. So good and easy to make. Thank you!
Ohhh I have 1 thought Special K cinnamon pecan instead of cornflakes
OMG,what a lovely day in the neighborhood. Wait till my family gets a load of this..I’m making this for Easter dinner.Thank you
Yummy! My mom makes something similar, but I will have to give your version a try. Any excuse to make dessert and I'm there!
I am right there with you! Hope you enjoy this version as much as your moms. Enjoy!
Can't wait to try, YUM :]
Hope you love it!
I'm in love! Looks and sounds luscious.
Oh Marsha, this is so good!