Tastes just like the classic Mexican restaurant dessert except it’s a lot easier to make!
Mexican Fried Ice Cream Cake
I am the worst when it comes to reading spoiler alerts when I am watching a show or a movie! I just have to know that it has a happy ending! Or, I need to prepare myself if it’s not going to end the way I want it to.
Spoiler alert – this Fried Ice Cream Cake is absolutely delicious and tastes just like the fried ice cream dessert you get at Mexican restaurants! It’s super easy to make and everyone will love it!
If you want to complete your Mexican themed meal, then be sure to make Mexican Street Corn and a Vegetarian Taco Salad Bowl, Vegetarian Enchiladas, Vegetarian Sheet Pan Quesadillas, or Mexican Lasagna to start with!
What You’ll Need:
- 1 (1.75 quart) container Vanilla Ice Cream
- 3 cups Corn Flakes, Crushed (Measured After Crushed)
- 1/2 cup Sugar
- 1 tsp Cinnamon
- 1/2 cup Butter
- 1 (8 oz) Cool Whip, Thawed
- 1 tsp Vanilla
- Honey, Optional
- Chocolate Sauce, Optional
- Whipped Cream, Optional
- Maraschino Cherries, Optional
How to Make Fried Ice Cream Cake
- Take 1 (1.75 quart) container vanilla ice cream out of the freezer and let it sit on the counter for 30 minutes, or until softened.
- Crush corn flakes and measure until you have 3 cups. Transfer to a gallon Ziplock bag.
- Add 1/2 cup sugar and 1 tsp cinnamon to crushed corn flakes. Seal and shake the bag until well combined.
- In a large skillet, melt 1/2 cup butter over medium heat.
- Once melted, add the crushed corn flake mixture.
- Stir constantly for about 4-5 minutes, or until lightly golden brown. Watch the heat so it doesn’t burn. Remove from heat and let cool.
- In a large bowl, combine the softened ice cream, 1 (8 oz) thawed Cool Whip, and 1 tsp vanilla. Stir until well combined.
- Spread half of the cooled corn flake mixture into the bottom of a 9 x 13 pan.
- Pour ice cream mixture over the corn flakes and spread evenly.
- Top with remaining corn flake mixture.
- Cover and freeze for at least 4 hours.
- Drizzle with chocolate sauce and/or honey, and top with whipped cream and a maraschino cherry if desired.
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- Oreo Ice Cream Cake
- Mint Chocolate Chip Ice Cream Cake
- No Churn Strawberry Ice Cream
- 4th of July Ice Cream Cookie Sandwiches
- McDonald’s Copycat Shamrock Shake
- 4th of July Ice Cream Sandwiches
- No Churn Peaches and Cream Ice Cream
- No Churn Blueberry Cheesecake Ice Cream
Fried Ice Cream Cake
Fried Ice Cream Cake, tastes just like the classic Mexican restaurant dessert except it's a lot easier to make!
Ingredients
- 1 (1.75 quart) container Vanilla Ice Cream
- 3 cups Corn Flakes, Crushed (Measured After Crushed)
- 1/2 cup Sugar
- 1 tsp Cinnamon
- 1/2 cup Butter
- 1 (8 oz) Cool Whip, Thawed
- 1 tsp Vanilla
- Honey, Optional
- Chocolate Sauce, Optional
- Whipped Cream, Optional
- Maraschino Cherries, Optional
Instructions
- Take ice cream out of the freezer and let it sit on the counter for 30 minutes, or until softened.
- Crush corn flakes and measure until you have 3 cups. Transfer to a gallon Ziplock bag.
- Add sugar and cinnamon to crushed corn flakes. Seal and shake the bag until well combined.
- In a large skillet, melt butter over medium heat.
- Once melted, add the crushed corn flake mixture.
- Stir constantly for about 4-5 minutes, or until lightly golden brown. Watch the heat so it doesn't burn. Remove from heat and let cool.
- In a large bowl, combine the softened ice cream, thawed Cool Whip, and vanilla. Stir until well combined.
- Spread half of the cooled corn flake mixture into the bottom of a 9 x 13 pan.
- Pour ice cream mixture over the corn flakes and spread evenly.
- Top with remaining corn flake mixture.
- Cover and freeze for a least 4 hours.
- Drizzle with chocolate sauce and/or honey, and top with whipped cream and a maraschino cherry if desired.
Notes
Recipe Credit: Country Cook
