I love fried ice cream! I order it in restaurants every chance I get. Mostly because making it at home is kind of tricky, not to mention, messy! So when I came across the idea for a Not Fried Ice Cream Cake (that isn’t actually fried) I knew I had to try it!
We served it for company and it everyone loved it!
I used butter pecan ice cream for my cake, which I think helps give it that nutty, fried flavor. But most fried ice cream is made with vanilla, so you could definitely use that if you prefer.
This ice cream cake was so easy to make, and fun to eat! Of course, the Cornflake crumb crust with cinnamon and sugar was my favorite part!
We finished our off with a drizzle of caramel sauce, then topped each slice with some whipped cream and a cherry. Chocolate sauce would be great too!
Not Fried Ice Cream Cake
- 1 1/2 cups cornflake crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 1 teaspoon ground cinnamon
- 2 (1.5 quart) containers butter pecan ice cream, softened, divided
Optional toppingsCaramel or chocolate sauce
- Whipped cream
- Maraschino cherries
- In a small bowl, combine the Cornflake crumbs, sugar, melted butter and cinnamon. Press half of the crumb mixture into a lightly greased 9-inch springform pan.
- Spoon half of the softened ice cream over crust and level the top. Sprinkle with the remaining crumb mixture. Cover and freeze for 1-2 hours or until firm.
- Top with remaining carton of ice cream. Cover and freeze for at least 6 hours or overnight.
- Let cake stand at room temperature for 5 minutes before remove the sides of the pan. Serve with caramel or chocolate sauce, whipped cream and maraschino cherries, if desired.
Total time includes freezing.
Who Dished It Up First: Adapted from Taste of Home