Description
A fun and indulgent dessert that mimics classic fried ice cream, featuring crunchy, cinnamon-sugar coated cereal over creamy ice cream without the deep frying.
Ingredients
Units
Scale
- 3 cups cornflakes cereal, crushed
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/2 cup unsalted butter
- 1 quart vanilla ice cream, softened slightly
- 1/2 cup honey (for drizzling, optional)
- Whipped cream, maraschino cherries, and chocolate syrup for topping (optional)
Instructions
- In a large skillet, melt the butter over medium heat. Add the crushed cornflakes, sugar, and cinnamon. Cook, stirring constantly, until golden and fragrant, about 5 minutes. Remove from heat and let cool completely.
- Spread half of the cornflake mixture evenly in the bottom of a 9×13-inch baking dish.
- Spoon the softened ice cream over the cornflake layer and spread evenly.
- Top with the remaining cornflake mixture, pressing down gently.
- Cover and freeze for at least 2-3 hours or until firm.
- Before serving, drizzle with honey and garnish with whipped cream, chocolate syrup, and cherries if desired.
Notes
- Use your favorite ice cream flavor like cinnamon, caramel, or chocolate for a twist.
- For individual servings, scoop balls of ice cream, roll them in the cornflake mixture, and freeze individually.
- Best enjoyed the same day for optimal crunchiness, but can be frozen for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg