FRIED ICE CREAM CAKE

Ingredients

  • 1 (1.75 quart) container vanilla ice cream
  • 3 cups crushed corn flakes, measure it AFTER they are crushed
  • 1/2 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 cup salted butter (1 stick)
  • 1 (8 oz) container whipped topping (COOL WHIP) thawed
  • 1 tsp vanilla extract

Instructions

  1. Take the ice cream out of your freezer and let it sit on counter for about 30 minutes (until softened.)
  2. Crush and measure out corn flakes.
  3. Add sugar and cinnamon to crushed corn flakes and stir or shake it up in a ziploc bag until thoroughly coated.
  4. In a large skillet, melt butter over medium-low heat.
  5. Once melted add the corn flake mixture.
  6. Stir constantly for about 4-5 minutes until lightly golden brown. Do not walk away and do not turn up the heat. You don’t want the sugar to burn.
  7. Take off heat and allow to cool.
  8. In a large bowl, combine softened vanilla ice cream, whipped topping and vanilla extract.
  9. Use a large spoon and stir until thoroughly mixed.
  10. Spread half of the cooled corn flake mixture into the bottom of a 9 x 13 baking dish. Just press down with your hand until it is evenly spread out.
  11. Then pour ice cream mixture over corn flake mixture.
  12. Spread out evenly.
  13. Finally, top with remaining corn flake mixture.
  14. Cover and pop into freezer for at least 4 hours to let it all set up.

Base Recipe adapted from this SITE

FRIED ICE CREAM CAKE
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