Description
Indulge in the delightful combination of crispy cornflakes, creamy ice cream, and luscious toppings with this easy-to-make Fried Ice Cream Dessert Casserole. A perfect treat for any occasion!
Ingredients
Scale
Cornflake Mixture:
- 3 cups crushed cornflakes cereal
- 1 cup sweetened shredded coconut (optional)
- 1/2 cup unsalted butter
- 1/2 cup granulated sugar
Additional Ingredients:
- 1 1/2 quarts vanilla ice cream, softened
- 1 teaspoon ground cinnamon
- 1 cup whipped topping or whipped cream
- 1/2 cup chocolate syrup
- 1/2 cup caramel sauce
- Maraschino cherries for garnish (optional)
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C).
- Toast Cornflake Mixture: Spread crushed cornflakes and coconut on a baking sheet. Bake for 5–7 minutes until lightly toasted.
- Prepare Cornflake Coating: Melt butter in a skillet. Stir in sugar, cinnamon, and toasted cornflakes. Cook until coated and fragrant.
- Layer Ingredients: Spread half of the cornflake mixture in a baking dish. Top with softened ice cream and remaining cornflake mixture.
- Freeze: Cover and freeze for at least 4 hours until firm.
- Serve: Cut into squares and top with whipped cream, chocolate syrup, caramel sauce, and cherries.
Notes
- You can substitute cinnamon toast crunch cereal for a sweeter twist.
- Ensure the cornflake mixture is completely cooled before adding to the ice cream to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake (with brief toasting step)
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 square
- Calories: 390
- Sugar: 33 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
