Not-Fried Ice Cream Cake Recipe

Not-Fried Ice Cream Cake Recipe photo by Taste of Home

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Our home economists created this ice cream cake to mimic the fabulous flavor of a popular dessert in many Mexican restaurants. It's a no-fuss treat that feeds a crowd. Plus, it's conveniently made ahead.

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Not-Fried Ice Cream Cake Recipe

Prep: 20 min. + freezing

Yield: 12-16 Servings

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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
4 tablespoons honey, divided

Directions

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.

Nutritional Facts 1 serving (1 slice) equals 256 calories, 16 g fat (7 g saturated fat), 35 mg cholesterol, 189 mg sodium, 27 g carbohydrate, trace fiber, 4 g protein.

Originally published as Not-Fried Ice Cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p221