1 Picture
Ingredients
- 1/2 cup butter (1 stick)
- 1 cup sugar
- 1/2 teaspoon salt
- 3 cups crushed cornflakes, I used frosted flakes
- 3 1/2 cups vanilla ice cream
- 4-ounces frozen whipped topping, thawed
- 1/4 + 1/8 teaspoon cinnamon
- Honey for drizzling
Details
Preparation time 30mins
Cooking time 60mins
Adapted from keyingredient.com
Preparation
Step 1
In a stand mixer using the paddle attachment or large bowl, mix ice cream, whipped topping and cinnamon just until thoroughly combined.
If too soft, set in freezer to harden. If making balls, roll into balls and place balls in freezer to harden completely.
Meanwhile, melt butter in a large skillet over medium-high heat then add sugar and salt. Stir and continue cooking until the sugar is thoroughly incorporated into the butter and the mixture starts to bubble (about 2-3 minutes). Add 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. Let cool slightly.
Pack cornflakes around ice cream balls and place back into the freezer to harden.
For cake: Add a little more than half of the cornflakes to the bottom of a 9x9 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.
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 before serving.
Review this recipe