Ingredients

The following ingredients have 4 Servings
  • 3 1/2 cups cornflakes, (crushed)
  • 4 tablespoons butter
  • 3 tablespoons brown sugar, (packed)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 quarts vanilla ice cream
  • 1/2 cup Nutella (chocolate hazelnut spread)
  • 4 cups Cool Whip (or fresh whipped cream)
  • 12 maraschino cherries
  • 2 teaspoons sprinkles

Instruction

  • Place the butter, brown sugar, cinnamon, and nutmeg in a large skillet. Heat to medium. Let the sugar melt into the butter.
  • Crush the cornflakes in a plastic bag. Measure and pour them into the skillet. Stir to coat the cornflakes in the sugar mixture. Stir and toast for 3-4 minutes, then remove from heat. Cool completely before moving on.
  • Line two 9-inch cake pans with plastic wrap. Pour 1 cup of candied cornflakes into the bottom of one pan. Spread it out in a thin even layer.
  • Scoop the ice cream evenly into both pans. Press the ice cream down to create two flat dense layers. Then pour 1 cup each of candied cornflakes over both ice cream layers. Spread them out to cover the ice cream and press down.
  • Place both cake pans in the freezer to harden, for at least 1 hour. When you are ready to assemble the cake, warm the Nutella in the microwave until slightly runny.
  • To assemble: Lift the ice cream layers out of the pans, by the edges of the plastic. Place the ice cream layer with cornflakes on both sides on a cake stand first. Center and place the second layer on top of the first, with the cornflake side up. Press down to attach the layers.
  • Place the warm Nutella in a piping bag or squirt bottle. Drizzle the Nutella over the edges of the cake and down the sides.
  • Scoop the whipped cream on top of the cake. Top the maraschino cherries and sprinkles. Then freeze until ready to serve.