Ingredients

The following ingredients have 9 Servings
  • Half gallon vanilla bean ice cream, softened
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 cups finely crushed corn flakes
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • Caramel ice cream topping
  • Hot fudge
  • Optional toppings: Whipped cream, maraschino cherries

Instruction

  • In a medium saucepan, melt butter over medium heat. Add brown sugar and bring to a boil.
  • Boil for 2 minutes then remove from heat. Stir in cornflakes, cinnamon, and nutmeg until well combined.
  • Divide cornflake mixture in half and press evenly over the bottom of a 9x13 baking dish. Spoon softened ice cream evenly over cornflake mixture. Carefully smooth with a knife. Sprinkle the remaining corn flake mixture evenly over the top.
  • Place dessert in the freezer for at least 3 hours or until well set.
  • To serve: Drizzle dessert with caramel ice cream topping over the majority of the top of the cake. Carefully spread as needed to cover. Drizzle with hot fudge. Cut into square pieces and serve with whip cream and a cherry.