Take it from me, you are going to want to make this all the time once you make it for the first time. It is highly addictive and well, you might want it to be your next birthday cake. Don’t say I didn’t warn you!
Check out what our friends over at Life in the Lofthouse had to say about this:
“It is one of my favorite desserts ever! There’s no deep-frying involved with this version, just a quick pan-fry to make the amazing crust that coats a dreamy, cinnamon ice cream combo! Gah! SO. GOOD! Serve it with drizzles of chocolate syrup and caramel sauce, and you’ll be transported to heaven.”
Yes, yes yes! This is easy because there is no deep frying. And with the cinnamon ice cream and chocolate syrup, you have an awesome dessert on your hand!
3 cups crushed Corn Flakes cereal
3/4 cup Domino sugar
1/2 cup (1 stick) Land O’ Lakes butter
1 (1.75 quart) container Vanilla ice cream
1 (8 ounce) container Cool Whip
1/2 teaspoon ground cinnamon
1/4 cup honey
Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes and sugar. Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes*
Take a 9×13 baking dish and spread 1/3 of the corn flakes mixture into the bottom of pan. Set aside.
In a large bowl, add the softened vanilla ice cream and cool whip. Sprinkle with cinnamon. Using a spatula, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.
Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.
Cut into squares and serve with drizzles of chocolate syrup and caramel sauce (and if you’re feelin’ frisky add some whipped cream and a cherry on top)
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Quick Tip: Use cocoa crispies instead of corn flakes if you’d like
Thanks again to Life in the Lofthouse for this amazing recipe.