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Not-Fried Ice Cream Cake Recipe

Not-Fried Ice Cream Cake Recipe

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. Plus, it’s conveniently made ahead. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. + freezing YIELD:12-16 servings


  • 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


  • 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. Top with remaining ice cream. Cover and freeze for 8 hours or overnight.
  • 3. Remove from the freezer 5 minutes before serving. Remove sides of pan; drizzle with remaining honey. Yield: 12-16 servings.

Nutritional Facts

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

Reviews for Not-Fried Ice Cream Cake

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Reviewed Dec. 25, 2014

"Everyone loved this! My son even requested it for his birthday cake :)"

Reviewed May. 6, 2010

"This tasted so close to the fried version without all the work. Very good."

Reviewed May. 5, 2010

"I have made this several times and it's great! I just layer it all in a 13x9 dish."

Reviewed Sep. 17, 2009

"Oh this was SO good. Much better than the other fried ice creams I have tried, and so easy. Two thumbs up."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.