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Fried Ice Cream Cake

Fried ice cream cake made in a party-sized springform pan, with vanilla ice cream encased in a golden cinnamon-sugar corn flake crust. Freeze-solid crunch gives you the drama of fried ice cream without deep-frying—then finish with honey, caramel, whipped cream, and cherries.
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Prep Time 30 minutes
Cook Time 10 minutes
hours freezing 6 minutes
Total Time 46 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Corn flake crust
  • 4 cup corn flakes finely crushed
  • 0.5 cup butter melted
  • 3 tbsp sugar
  • 2 tsp cinnamon
Ice cream layer
  • 0.5 gallon vanilla ice cream softened
Drizzle and topping
  • 0.5 cup honey
  • 0.5 cup caramel sauce
  • 1 whipped cream for topping
  • 1 maraschino cherries for topping

Equipment

  • 1 springform pan

Method
 

Make the cinnamon corn flake crust
  1. In a bowl, combine finely crushed corn flakes, melted butter, sugar, and cinnamon until evenly mixed with no dry spots.
  2. Press half of the corn flake mixture firmly into the bottom and up the sides of a 9-inch springform pan.
  3. Freeze for 15 minutes to firm up the crust.
Assemble and freeze
  1. Spread the softened vanilla ice cream over the crust in an even layer.
  2. Top with the remaining corn flake mixture and press gently to adhere all over the surface.
  3. Freeze at least 6 hours, until completely solid.
Finish and serve
  1. Drizzle honey and caramel sauce over the frozen top for a streaky coating.
  2. Just before slicing, top with whipped cream and maraschino cherries and cut into 12 pieces.

Notes

Pro tip: keep the crust mixture packed firmly—especially the sides—so the crunchy coating stays intact when you slice. Store covered in the freezer up to 2 weeks. Freezer yes; it’s best served straight from the freezer for maximum crunch. Dietary swap: use dairy-free vanilla ice cream to make it dairy-free while keeping the same corn flake crust.