Fried Ice Cream Cake

Fried Ice Cream Cake is a delicious take on a classic summer treat. Ice cream is coated in a crunchy fried topping and refrozen, then sliced like a cake.

Apparently everyone in the world but me has heard of a Fried Ice Cream Cake. I have no idea how I’ve made it this long in life without knowing what this delicious treat was, but I’m sure glad I know about it now and can make it again in the future.

The presentation of this cake is usually in a 9×13 baking dish, but since Analon was so generous as to send me a springform pan I decided to make it in there instead. The presentation of the cake looks better as it has the naked sides where you can see the ice cream. Plus, it’s kind of cool to have ice cream cut into the shape of a slice of cake, right?

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Fried Ice Cream Cake is when you create a fried topping with cereal “fried” in butter and sugar and then coat ice cream in it. You can form it into springform pan, a 9×13 baking dish or even into balls served in a bowl.


Yes! I used Lactaid ice cream in mine as well as a dairy free whipped topping. You could easily use nut-milk based ice cream (I’d recommend cashew milk ice cream as it’s the creamiest) and make your own whipped topping using full-fat coconut milk.


  • ice cream
  • corn flakes
  • cinnamon
  • sugar
  • butter
  • whipped topping
  • vanilla

Wow… how have I not enjoyed this delicious treat before? I’ll need to check on how much freezer space my mom has, but I’d love to make this for the big cookout/pool party that she has every year. It’s kind of like a crunchy and sweet ice cream sandwich, just shaped into a slice of cake!


Fried Ice Cream Cake

Fried Ice Cream Cake is a delicious take on a classic summer treat. Ice cream is coated in a crunchy fried topping and refrozen, then sliced like a cake.

  • Author: NicholeL
  • Prep Time: 5 hours
  • Total Time: 5 hours
  • Yield: 8-10 slices 1x
  • Category: Ice Cream Cake


  • 1.75 qt ice cream
  • 3 cups corn flakes cereal, crushed
  • 1 tsp cinnamon
  • 1/2 cup Dixie granulated sugar 
  • 1 stick unsalted butter
  • 8 oz. whipped topping, thawed
  • 1 tsp vanilla
  • honey, caramel syrup or chocolate syrup for drizzling


  1. Set your ice cream on the counter for at least 30 minutes to let it thaw.
  2. Place corn flakes in a food processor and pulse a few times until the crumbs are about the size of peas. Measure out 3 cups and place into a zip top bag. Add sugar and cinnamon and toss to coat.
  3. In a medium skillet, add butter and melt over medium-low heat. Add in the cornflake mixture and cook for 5 minutes, stirring constantly, until the corn flakes are golden brown.
  4. Remove from the heat and allow to cool.
  5. In the bowl of a stand mixer, combine the ice cream, whipped topping and vanilla. Beat on medium speed with the whisk attachment until combined.
  6. Press an even layer of the cornflake mixture into the bottom of a springform pan.
  7. Spread the ice cream on top and then top with an even layer of the cornflake mixture.
  8. Seal the sides of the pan, cover with plastic wrap and refrigerate for at least 4 hours or until the ice cream has hardened again.
  9. Remove from the freezer, release the edges of the pan and slice.
  10. Optionally, drizzle slices with honey, caramel syrup or chocolate syrup.


Vanilla is a popular ice cream flavor choice for this recipe, but feel free to change it up with chocolate, cookies and cream, butter pecan, or anything that you’d enjoy.

Ice cream can be made with milk, lactose free or dairy free.

Whipped topping can be dairy or dairy free.

I made this recipe using an Anolon 9″ Springform Pan 

Keywords: fried ice cream cake, ice cream, dairy-free, summerdessertweek,

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I still have a massive amount of sugar from previous blogging events, so I opted out of having Dixie send me more sugar, but I did use their brand in my recipe.

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