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Not-Fried Ice Cream Cake

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
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    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


  • 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.
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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Average Rating:
  • BrendaKrista
    Dec 25, 2014

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

  • jdhennessey
    May 6, 2010

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

  • lizzieliv
    May 5, 2010

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

  • redhummert
    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.