Not-Fried Ice Cream Cake

Total Time:Prep: 20 min. + freezing

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 24, 2022

We created this ice cream cake to mimic the popular dessert in many Mexican restaurants without the deep frying. It’s a no-fuss treat that feeds a crowd, and it’s conveniently made ahead. —Taste of Home Test Kitchen

TEST KITCHEN APPROVED

Not-Fried Ice Cream Cake

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Yield:16 servings
Prep:20 min
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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
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Directions

  1. 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.
  2. 2
    Top with remaining ice cream. Cover and freeze for 8 hours or overnight.
  3. 3
    Remove from the freezer 5 minutes before serving. Remove sides of pan; drizzle with remaining honey.

Nutrition Facts

1 slice: 256 calories, 16g fat (7g saturated fat), 35mg cholesterol, 189mg sodium, 27g carbohydrate (22g sugars, 0 fiber), 4g protein.
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