Fried Ice Cream Cake is a quick less mess and less prep version of traditional fried ice cream. Sweet pan-fried corn flakes, cinnamon ice cream, and a drizzle of honey make this a summer favorite- perfect for entertaining!
The first time I had fried ice cream it was at a birthday party at a local Mexican restaurant. Traditionally, fried ice cream is served in individual corn flake crusted scoops. Is is frozen and quickly fried to make sure the ice cream does not melt all over the fryer. It is normally served with a little honey, cinnamon, chocolate, and whipped cream. It is so delicious, but something I never made at home because it is a bit of work.
Enter “Fried” Ice Cream Cake. This cake incorporates all the yummy parts of fried ice cream with a fraction of the work and mess. Plus, it serves 12 people and it must easier to make for a group dessert.
My kiddos gave this Fried Ice Cream Cake two thumbs up! They especially loved picking off all the crispy topping before gobbling-up their ice cream.
Summer is my favorite time of year to enjoy no-bake and freezer treats. Check out this yummy collection from some of my blogging friends!
No Bake Dessert Recipes
- Banana Split Ice Box Cake by Our Good Life
- Chocolate Dream Pie by A Day in the Life on the Farm
- Fried Ice Cream Cake by Cheese Curd In Paradise
- Harry Potter Chocolate Frogs by Simply Inspired Meals
- Key Lime Yogurt Pie by Art of Natural Living
- No Bake Banana Split Cake by A Kitchen Hoor’s Adventures
- No Bake Chocolate Eclair Cake by Hezzi-D’s Books and Cooks
- No Bake Grasshopper Parfaits by Family Around the Table
- Peppermint Crisp Tart by Pandemonium Noshery
- S’mores No Bake Cake by The Freshman Cook
How to make Fried Ice Cream Cake:
First, you will crush your corn flakes and lightly fry them on the stove in a medium skillet with butter and sugar.
Next, you will layer a small amount of the corn flakes into a 9×13 pan. In a large bowl, you will mix together the vanilla ice cream with the cinnamon and whipped topping. Then you will evenly spread the ice cream into the pan on top of the corn flakes.
Finally, you will top evenly with the remaining corn flakes and freeze. Once it is frozen, cut, and serve with a bit of honey.
It is beautifully simple, and the corn flake crust gives the flavor and texture combination that is essential to any fried ice cream.
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Frequently Asked Questions
Can I let the cake freeze for long than 5 hours?
Yes, my cake is typically ready to serve at 5 hours, but leaving overnight is fine as well.
I prefer a different flavor ice cream- can I change it up?
For sure! I like cinnamon ice cream, but that isn’t everyone’s jam. Use whatever flavor you like! I think chocolate or caramel would be delicious.
What do I do if my cornflakes get a little charred?
This happens and it is important to keep stirring those flakes. I actually don’t mind a bit of char, but if it is too far gone starting over is an option or just picking out the larger pieces. If you start over, adjust you stove temp to a lower heat.
I don’t love honey- what else can I use for a topping?
I suggest chocolate sauce or caramel. Maybe even strawberries if you have some on hand!
Looking for more hot weather treats and drinks?!
Fried Ice Cream Cake
- 8 cups Corn Flakes cereal
- 2/3 cup sugar
- ½ cup unsalted butter
- 1.5 quart vanilla ice cream
- 8 oz container whipped topping
- 1 tsp ground cinnamon
- 1/3 cup honey
Take the ice cream from the freezer and place on the counter to allow time to soften- about 30 minutes.
Place cornflakes in a gallon sealable bag and crush.
Melt butter in a large skillet, over medium heat. Add the crushed corn flakes and sugar and stir. Cook for 3-4 minutes, stirring constantly, until cereal is golden-brown. Make sure that you are consistently stirring to prevent burning.
In a 9×13 baking dish and spread 1/3 of the corn flakes evenly into the bottom of pan. Set aside.
Place the softened vanilla ice cream and whipped topping in a large bowl. Add the cinnamon. Using a hand mixer, mix and till combined (you can also use a spatula for this step if desired). Spread ice cream the top of the corn flakes in the baking dish.
Evenly spread the remaining corn flakes over the ice cream. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
Cut into squares and serve with drizzles of honey. Option to add whipped cream, and cherries.
Recipe adapted from Life in the Lofthouse
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