Ingredients:
6 cups cornflakes cereal, crushed
¾ cup granulated sugar
½ teaspoon cinnamon
½ cup (1 stick) unsalted butter
1 1.75-quart container of vanilla ice cream
1 8-ounce container of nondairy whipped topping, plus more for garnish if desired
Chocolate sauce, for garnish (optional)
Caramel sauce, for garnish (optional)
Directions:
Soften the Ice Cream: Remove the ice cream from the freezer and let it sit at room temperature for about 30 minutes to soften.
Prepare the Cornflake Layer: Melt butter in a skillet over medium heat. Add the crushed cornflakes, sugar, and cinnamon. Cook, stirring frequently, until the mixture turns golden brown, which should take about 3-5 minutes.
Assemble the Base: Transfer half of the cornflake mixture into a 9-by-13-inch baking dish. Spread it evenly to form the base layer.
Mix Ice Cream Layer: In a large bowl, use a rubber spatula to mix the softened ice cream with the whipped topping. Spread this mixture over the cornflake base in the baking dish.
Add the Top Layer: Sprinkle the remaining cornflake mixture over the ice cream layer, spreading it out evenly.
Freeze: Cover the dish and freeze for at least 6 hours, or until the cake is completely frozen.
Serve: When ready to serve, cut the cake into squares. Drizzle with chocolate or caramel sauce and add a dollop of whipped topping if desired.
This Cornflake Ice Cream Cake is a clever and delicious twist on the classic deep-fried ice cream. It’s easy to make and perfect for any summer gathering, offering a cooling and sweet treat that’s sure to delight everyone. Enjoy the rich, creamy texture of ice cream combined with the satisfying crunch of buttery cornflakes in every bite!
