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Friday, July 5, 2013

Fried Ice Cream Cake

I am making this recipe this weekend for dinner on Sunday! Can't wait to try it out since I love fried ice cream but not the hassle if making it!

Fried Ice Cream Cake
1/2 cup butter (1 stick)
1 cup sugar
1/2 teaspoon salt
3 cups roughly crushed cornflakes
2 quart containers vanilla ice cream (no substitutions – it has to be real ice cream)
1 8-ounce carton frozen whipped topping, thawed
3/4 teaspoon cinnamon
Honey for drizzling

Set ice cream out to soften up at room temperature for about 30 minutes.  Or longer!  You want to be able to slide a butter knife into it without too much trouble.

Meanwhile, melt butter in a large skillet over medium-high heat then add sugar and salt.  Stir and continue cooking until the sugar is mostly dissolved into the butter and the mixture starts to bubble (about 2-3 minutes).  Add the crunched cornflakes and continue cooking, constantly stirring, for 5-6 minutes or until the cornflakes are slightly caramelized and browned.  Be careful not to cook too long or the sugar will burn.

Add a little more than half of the caramel cornflake mixture to  the bottom of a 13x9 baking dish (more than 1/2 but not quite 2/3).  Using your hand, pat the cornflakes into a level crust in the bottom of the dish.  Let crust cool to room temperature.

In a stand mixer using the paddle attachment or large bowl using a large spoon, mix ice cream, whipped topping and cinnamon just until combined.

Spread ice cream mixture evenly over cornflake layer.  Sprinkle top of ice cream evenly with remaining cornflakes.  Cover and return to freezer.  Freeze “cake” for 4 hours before serving.

Drizzle each portion with honey, a dollop of whipping cream and add a cherry before serving.