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!

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Prep Time 15

Cook Time 2

Freeze Time 5

Total Time 5 17

Servings slices

Calories 529kcal

Equipment

Pyrex 1102267 885459426300 Portables Glass Bakeware

Ingredients

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 bean or French Vanilla ice cream softened
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 9x13 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.

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