If you’ve ever heard of a Fried Ice Cream Cake Recipe and thought it meant deep-frying ice cream, get ready for a delightful twist that’s all about combining crunchy, creamy, and sweet layers into one unforgettable dessert. This unique recipe layers buttery, cinnamon-kissed cornflakes with a luscious whipped ice cream mixture, all topped with honey and optional goodies like chocolate syrup and cherries. It’s a showstopper that’s incredibly easy to make, sharing the essence of fried ice cream’s texture without any frying involved. Trust me, this Fried Ice Cream Cake Recipe will quickly become your go-to for celebrations or anytime you crave something truly special and nostalgic.
Ingredients You’ll Need
The magic of this Fried Ice Cream Cake Recipe lies in its straightforward, pantry-friendly ingredients that come together to create an irresistible combination of textures and flavors. Each ingredient plays a vital role from the crunch of cornflakes to the smooth sweetness of the ice cream and honey glaze.
- 3 cups crushed cornflakes: Provides the iconic crunchy base and topping that imitates the fried coating.
- 3/4 cup sugar: Adds sweetness and helps caramelize the cornflakes for that golden color.
- 1 stick butter: Melts into the cornflakes, making them decadently rich and crisp.
- 48 oz container vanilla ice cream: The creamy heart of the cake, melting perfectly into the whipped topping.
- 8 oz container whipped topping: Lightens the ice cream mixture for a fluffy, mousse-like texture.
- 1 tsp cinnamon: Adds a warm, comforting spice that beautifully complements the sweetness.
- 1/3 cup honey: Drizzled on top for sticky sweetness and a glossy finish.
- Chocolate syrup (optional): A luscious drizzle to amp up the decadence when serving.
- Whipped topping (optional): For extra creaminess and decorative flair.
- Cherries (optional): Offers a pop of color and a fruity contrast.
How to Make Fried Ice Cream Cake Recipe
Step 1: Soften the Ice Cream
Start by taking your vanilla ice cream out of the freezer and let it sit on the counter for about 30 minutes. This softening step transforms hard ice cream into a scoopable, blendable texture that mixes beautifully with whipped topping and cinnamon.
Step 2: Prepare the Cornflake Mixture
In a large pan, melt the butter over medium heat, then add the crushed cornflakes and sugar. Stir continuously to coat each flake and prevent burning. Once the mixture turns a lovely light golden brown with a sweet aroma, remove from heat and allow it to cool slightly.
Step 3: Form the Base Layer
Press half of the cornflake mixture firmly into the bottom of a 9×13-inch baking pan. This crunchy layer acts like the fried crust—giving your cake that delightful texture you expect from fried ice cream.
Step 4: Mix the Creamy Filling
In a large bowl, combine the softened ice cream, whipped topping, and cinnamon. Stir well until everything is evenly blended into a creamy, fluffy filling that’s both cool and spiced.
Step 5: Assemble the Cake
Pour the ice cream mixture over the cornflake base and gently spread it out until smooth and even. Then sprinkle the rest of the cornflake mixture evenly on top, adding that final crunchy layer to complement the creamy center.
Step 6: Add the Sweet Finish and Freeze
Drizzle honey evenly over the top, which seals the layers together with sticky sweetness and gives a glistening finish. Pop the cake into the freezer for at least 5 hours until fully set and sliceable.
Step 7: Serve and Garnish
Cut into squares and serve chilled. If you like, add optional toppings such as chocolate syrup, extra whipped topping, and bright red cherries for a festive touch that turns this dessert into a real crowd-pleaser.
How to Serve Fried Ice Cream Cake Recipe
Garnishes
To elevate this Fried Ice Cream Cake Recipe even more, consider a drizzle of rich chocolate syrup or a dollop of fresh whipped topping. A cherry on top adds a classic finish—visually vibrant and deliciously sweet.
Side Dishes
This cake pairs wonderfully with fresh fruit like sliced strawberries or a light citrus salad. The fresh acidity from fruit balances the cake’s richness, making your dessert experience feel perfectly rounded.
Creative Ways to Present
For parties, serve the cake in individual clear cups with layers visible or cut out mini cake squares and top each with a sprig of mint. You can also add a sprinkle of crushed nuts to provide an additional crunch if you’re feeling adventurous.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Fried Ice Cream Cake Recipe covered tightly with plastic wrap or an airtight lid in the freezer. This prevents freezer burn and keeps the flavors fresh for several days.
Freezing
This cake freezes beautifully. After assembly, freeze for at least 5 hours or overnight to ensure it sets well. It’s a fantastic make-ahead dessert for busy days or unexpected guests.
Reheating
Since this is a frozen dessert, reheating is not recommended. Instead, allow the cake to soften for about 10 minutes at room temperature before serving to bring out the best creamy texture.
FAQs
Can I use other types of cereal instead of cornflakes?
Absolutely! While cornflakes provide the classic crunch and flavor, you can experiment with crispy rice cereal or even crushed pretzels for a salty-sweet twist. Just make sure to crush them finely and toss with butter and sugar as the recipe instructs.
Is there a way to make this recipe dairy-free?
Yes, you can substitute with non-dairy vanilla ice cream and a dairy-free whipped topping to keep the creamy texture while making it suitable for those avoiding dairy products.
How long can I keep the cake in the freezer?
You can freeze the cake for up to a week without losing quality. Beyond that, ice crystals might start to form, slightly altering the texture.
Can I prepare this recipe in advance for a party?
Definitely! One of the best things about this Fried Ice Cream Cake Recipe is that it can be assembled ahead of time and frozen until you’re ready to serve, making your party prep a breeze.
What’s the best way to serve this if I don’t have a large baking pan?
If you don’t have a 9×13 baking pan, a similarly sized glass or metal dish will work well. Just press the layers evenly to ensure uniform thickness and texture.
Final Thoughts
This Fried Ice Cream Cake Recipe is a genuine crowd-pleaser that feels both nostalgic and refreshingly simple. I love how it combines crunchy texture and creamy richness in a way that’s easy to make but hard to forget. Next time you want to impress friends or family with a unique, delightful dessert, give this recipe a go and watch it disappear from the freezer in no time!
Print
Fried Ice Cream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
A delightful Fried Ice Cream Cake that combines a crispy cornflake crust with creamy cinnamon-infused ice cream and whipped topping, drizzled with honey and optionally garnished with chocolate syrup, whipped cream, and cherries. Perfect for a refreshing, no-bake frozen dessert.
Ingredients
Crust
- 3 cups crushed cornflakes (measured after crushing)
- 3/4 cup sugar
- 1 stick butter
Ice Cream Mixture
- 48 oz container vanilla ice cream
- 8 oz container whipped topping
- 1 tsp cinnamon
Toppings (Optional)
- 1/3 cup honey
- Chocolate syrup
- Whipped topping
- Cherries
Instructions
- Soften Ice Cream: Take out the vanilla ice cream and leave it on the counter for about 30 minutes to soften and melt slightly, making it easier to mix.
- Prepare Crust Mixture: Melt the butter in a large pan over medium heat. Add crushed cornflakes and sugar, stirring continuously to prevent burning until the mixture turns lightly golden. Remove from heat and allow to cool.
- Form Bottom Crust: Press half of the cooled cornflake mixture evenly into the bottom of a 9×13″ baking pan to create a firm crust base.
- Mix Ice Cream Filling: In a large bowl, combine the softened ice cream, whipped topping, and cinnamon. Stir thoroughly until the ingredients are well blended.
- Assemble Cake: Pour the ice cream mixture over the pressed cornflake crust in the pan, spreading gently and evenly.
- Add Top Layer: Evenly sprinkle the remaining cornflake mixture over the top of the ice cream layer.
- Drizzle Honey: Drizzle 1/3 cup honey evenly over the top of the cornflake layer.
- Freeze: Place the assembled cake into the freezer and freeze for at least 5 hours to allow it to set properly.
- Serve: Cut into 12 servings and serve with optional toppings of chocolate syrup, whipped topping, and cherries for extra flavor and decoration.
Notes
- Be sure to stir the cornflake and sugar mixture continuously while melting butter to avoid burning the sugar.
- Softening the ice cream before mixing makes blending easier and results in a smoother texture.
- The cake requires at least 5 hours of freezing time to set properly—overnight freezing is recommended for best results.
- Optional toppings like chocolate syrup, whipped cream, and cherries enhance the presentation and taste but can be omitted if preferred.
