Monday, June 1, 2015

Fried Ice Cream Cake

1/2 cup butter or margarine
1 cup sugar
1/2 tsp. salt
3 cup crushed cornflakes
2 liters vanilla ice cream
3 cup Cool Whip®, thawed
1-1/2 - 2 tsp. cinnamon
enough: honey for drizzling

      Set out ice cream on counter to soften.  Meanwhile, melt butter in a large skillet; then add sugar and salt.  Stir and continue cooking until sugar is thoroughly incorporated into butter and mixture starts to bubble (about 2 - 3 minutes).  Add corn flakes and continue cooking, constantly stirring, for 5 - 6 minutes, or until corn flakes are slightly caramelized and browned.  Be careful not to cook too long or sugar will burn.  Add a little more than 1/2 to bottom of 9x13" pan.  Pat to form crust.  Let cook until room temperature.  Mix ice cream, Cool Whip and cinnamon just until thoroughly combined.  Spread ice cream mixture evenly over corn flake crust.  Sprinkle with remaining crumbs.  Cover and put in freezer.  Drizzle with honey just before serving.

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