Not-Fried Ice Cream Cake Recipe

By carol gorman

Ingredients

• 1 cup cornflake crumbs
• 1/3 cup sugar
• 1/3 cup butter, melted
• 3/4 teaspoon ground cinnamon
• 1/2 gallon butter pecan ice cream, softened, divided
• 4 tablespoons honey, divided

Preparation

Step 1

In a small bowl, combine the cornflake crumbs, sugar, butter and cinnamon; set aside 1/2 cup. Press remaining crumb mixture into a greased 9-in. springform pan. Spoon half of the ice cream over crust. Sprinkle with reserved crumb mixture; drizzle with 2 tablespoons honey. Cover and freeze for 2 hours.

Top with remaining ice cream. Cover and freeze for 8 hours or overnight.

Remove from the freezer 5 minutes before serving. Remove sides of pan; drizzle with remaining honey.
Yield: 12-16 servings.