Crunchy Ice Cream Loaf

By lindybug

Ingredients

• 1 1/2 cups cornflakes, crushed, plus more for garnish
• 2 tsp ground cinnamon
• 4 Tbsp honey
• 3 pints vanilla ice cream, slightly softened

Preparation

Step 1

Sprinkle the inside of an 8x4" (6 cup capacity) loaf pan with water (to help plastic stick to pan). Line pan with 2 sheets of plastic wrap; crisscross, leaving a 6" overhang on all sides. In small bowl, combine crushed cornflakes and cinnamon.

Sprinkle half the cornflakes mixture in bottom of pan; drizzle with 2 Tbsp honey. Top with half the ice cream; spread gently to flatten. Repeat with remaining cornflake mixture, honey and ice cream.

Fold plastic overhang over ice cream and freeze until firm, 6 hrs or up to 4 days. To serve, unfold plastic; invert pan onto a plate and peel off plastic. Top with more crushed cornflakes, if desired. Slice and serve immediately.