Healthier Fried Ice Cream Cake

Healthier no-bake Fried Ice Cream Cake, using organic gluten free corn flakes sweetened with fruit juice, all natural vanilla ice cream, and no Cool Whip. A delicious frozen treat, that is a crunchy, creamy, cinnamon laced Mexican dessert. All of the taste without any of the fuss, no fry!

Ice cream cakes are a must have recipe any time of the year, the fact that you make these ahead of time is the best! And this Mexican fried ice cream is all it’s cracked up to be!

We are kind of bonkers about ice cream desserts in our house, try these family and reader favorites: Mile High Mud Pie, Best Ice Cream Sandwiches and definitely try my Fried Ice Cream made in the Air Fryer!

Why You Will Love this No Bake Dessert

What’s not to love about a dessert that takes a few steps, but yields a decadent, restaurant quality taste!

• Takes about 15 minutes hands on time, you will have this cake assembled and in the freezer
• Customize the amount of cinnamon to your taste!
• The crunchy, buttery topping and crust cradle your favorite ice cream.

Ingredients

A pretty simple list of ingredients for a outstanding tasting ice cream cake!

• VANILLA ICE CREAM | Use your favorite here! I love Trader Joe’s no RBsT Vanilla Ice Cream!
• CORN FLAKES | I chose gluten free, organic fruit juice sweetened corn flakes, but use your favorite. You will crush them as fine as you like.
• BUTTER | Real dairy butter, if it’s not hard coming out of the fridge it’s not real butter! 🙂
• BROWN SUGAR | I used organic light brown sugar, but use light or dark!
• CINNAMON | The key ingredient to making this a Mexican Ice Cream Cake!
• VANILLA BEAN PASTE | This is optional, but adds great flavor to the fried ice cream cake.
• CARAMEL, HOT FUDGE, WHIPPING CREAM | These are optional of course, eat it plain or drizzled with your favorite!

Step-by-Step Instructions

Follow these simple step-by-step instructions to make your own creamy, crunchy ice cream dessert with corn flakes!

• In a medium saucepan, melt butter over medium-low heat, then add brown sugar and cinnamon and bring to a simmer.
• Simmer at a low boil for about 2 minutes, then stir in corn flakes removing from heat.

• Press half of the buttery corn flake mixture into 9×13 baking dish, cooling completely (I placed mine in the freezer for 10 minutes.
• Place softened ice cream into mixing bowl or bowl of a stand mixer fitted with paddle attachment, add additional cinnamon and vanilla bean paste if desired, stir on low until smooth and combined.

• Pour over cooled corn flake crust and smooth to edges evenly.
• Press rest of corn flake crust into top of ice cream; pressing down lightly, cover with plastic wrap and freeze at least 5 hours or longer.

Serving Tips

Suggested serving ideas for this delicious Mexican Fried Ice Cream cake!

• Remove from freezer about 10 minutes prior to cutting, this will soften slightly.
• Fill tall cup with hot tap water and place sharp knife in glass to heat up, dry and slice ice cream cake into slices, using a spatula to remove individual slices.
• Drizzle warm Caramel sauce and/or Hot Fudge sauce over the top, a little squirt of whipped cream and a cherry if you like that sort of thing.
• Keep it plain, it has loads of taste all by itself!
• Drizzle a little regular or hot honey over the top!
• Sprinkle with a little cinnamon sugar mixture.

Recommended Tools

• I enjoy making and serving this Mexican fried ice cream in a glass 9×13 dish, so you can see the pretty layers, but any 9×13 dish will work just fine.
• I love these Tovolo spatula’s; they are sturdy, the silicone head is dishwasher safe and removable from the wooden handle.
• A large mixing bowl and hand mixer will work just fine, or use your stand mixer.
• A good strong spatula, these Pampered Chef Mini spatula’s are my very favorite!

Frequently Asked Questions

More No Bake Desserts:

• Magnolia Best Banana Pudding
• Old-Fashioned Chocolate Ice Cream
• No Churn Patriotic Ice Cream
• Rose & Pistachio No Churn Ice Cream
• Old-Fashioned Vanilla Bean Ice Cream
• Circus Animal Cookie No Churn Ice Cream
• Half Baked Chocolate Chip Cookies

I hope you loved this recipe, if you did, be sure to pop into the recipe card below and give it a 5-Star rating and comment!

Fried Ice Cream Cake

Healthier no-bake Fried Ice Cream Cake, using organic gluten free corn flakes sweetened with fruit juice, all natural vanilla ice cream, and no Cool Whip. A delicious frozen treat, that is a crunchy, creamy, cinnamon laced Mexican dessert. All of the taste without any of the fuss, no fry!

5 from 5 votes

Click stars to rate now!

Print Pin SaveSaved! Rate

Cook ModePrevent your screen from going dark

Prep Time: 15 minutes minutes

Cook Time: 2 minutes minutes

Freeze Time: 5 hours hours

Total Time: 5 hours hours 17 minutes minutes

Servings: 12 slices

Calories: 491kcal

Author: Kathleen Pope

Equipment

• ▢
  Pyrex 1102267 885459426300 Portables Glass Bakeware

Ingredients

US Customary – Metric

Corn Flake Crust

• ▢ ½ cup butter
• ▢ 1 cup brown sugar
• ▢ ½ teaspoon cinnamon
• ▢ 3 cups corn flakes crushed, measured after crushing; I used Gluten free, Organic, Fruit Sweetened Corn Flakes

Fried Ice Cream Cake

• ▢ ½ gallon vanilla ice cream softened, vanilla bean or French vanilla
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 teaspoon vanilla bean paste optional

Topping suggestions

• ▢ Salted Caramel Sauce
• ▢ Hot Fudge or Chocolate Sauce
• ▢ Honey or hot honey
• ▢ Cinnamon sugar or just keep it plain

Instructions

• Remove ice cream from freezer about 10-15 minutes before making to soften.
• In a medium saucepan, melt butter over medium-low heat, then add brown sugar and cinnamon and bring to a simmer.
• Simmer at a low boil for about 2 minutes, remove from heat, then stir in corn flakes.
• Press half of the buttery corn flake mixture into 9×13 baking dish, reserve the other half. Cool topping completely (I placed mine in the freezer for 10 minutes.
• Place softened ice cream into mixing bowl or bowl of a stand mixer fitted with paddle attachment, add additional cinnamon and vanilla bean paste if desired, stir on low until smooth and combined. Pour over cooled corn flake crust and smooth to edges evenly.
• Press rest of corn flake crust into top of ice cream; pressing down lightly, cover with plastic wrap and freeze at least 5 hours or longer.
• Well covered this dessert will last 2-3 months in the freezer, if it lasts that long. See below for serving suggestions.

Want to Save this Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Last step! Leave a RatingRate this recipe here. This helps other readers and helps support this website.

Notes

Serving Tips

Suggested serving ideas for this delicious Mexican Fried Ice Cream cake!

• Remove from freezer about 10 minutes prior to cutting, this will soften slightly.

• Fill tall cup with hot tap water and place sharp knife in glass to heat up, dry and slice ice cream cake into slices, using a spatula to remove individual slices.
• Drizzle warm Caramel sauce and/or Hot Fudge sauce over the top, a little squirt of whipped cream and a cherry if you like that sort of thing.
• Keep it plain, it has loads of taste all by itself!
• Drizzle a little regular or hot honey over the top!
• Sprinkle with a little cinnamon sugar mixture.

Nutrition

Serving: 1slice | Calories: 491kcal | Carbohydrates: 62g | Protein: 6g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 90mg | Sodium: 243mg | Potassium: 353mg | Fiber: 1g | Sugar: 52g | Vitamin A: 1026IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 2mg

Did you make my Fried Ice Cream Cake?Show it off! Share on Instagram, tag @thefreshcooky, and use the hashtag #thefreshcooky!

Tag on Insta Leave a Rating