ice cream

Fried Ice Cream Cake

Fried Ice Cream Cake!

 

Fried Ice Cream Cake

 

 

Ingredients:

 

3 cups crushed Corn Flakes cereal

3/4 cup sugar

1/2 tsp ground cinnamon

1/2 cup (1 stick) butter

1 (1.75 quart) container Vanilla Ice Cream

1 (8 ounce) container Cool Whip

1/4 cup honey

Chocolate syrup

Caramel sauce

 

 

Instructions:

 

Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes, sugar and cinnamon.(I mix my sugar and cinnamon before hand) Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes. Allow corn flake mixture to cool completely.

Take a 9 x 13 baking dish and spread 1/2 the corn flakes mixture into the bottom of pan. Set aside.
In a large bowl, add the softened vanilla ice cream and cool whip. Using a spatula or large spoon, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.

Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce. Remember your fluffy friend whip cream and the cherry on top! Enjoy!

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Mexican Fried Ice Cream Dessert

Mexican -Fried- Ice- Cream- Dessert

Mexican Fried Ice Cream Dessert

 

 

Ingredients:

 

½ cups Butter

1 cup Sugar

3 cups Crushed Corn Flakes

½ gallons Vanilla Ice Cream, Softened

1 container (8 Oz. Size) Cool Whip

1 teaspoon Cinnamon

Hot Fudge, Honey, Or Caramel, To Serve (optional)

 

 

Directions:

 

Melt butter in a nonstick skillet over medium heat. Once butter is melted, stir in sugar and crushed corn flakes. Cook for about 3 minutes, stirring constantly so the sugar does not burn.

Spread half of the sugared corn flake mixture into the bottom of a 9×13 inch pan.

In a large bowl, beat softened ice cream, Cool Whip, and cinnamon. Pour ice cream mixture on top of corn flakes in 9×13 inch pan. Sprinkle with the remaining corn flakes and then freeze until set.

When ready to serve, set the pan out of freezer for a few minutes in order to cut into individual pieces. Top dessert with hot fudge, honey, or caramel.

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