NOT-FRIED ICE CREAM CAKE

Not-Fried Ice Cream Cake image

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

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 6

Ingredients

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

Steps:

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 : Calories 256 calories, Fat 16g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 189mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 0 fiber), Protein 4g protein.