Mexican Fried Ice Cream Cake Recipe: A spin on classic deep fried ice cream from your favorite childhood Mexican restaurant! Stack and slice into this easy layered frozen dessert.
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.
Notes
To ensure the cornflake layers stay crisp, it's important to cool them completely before layering. Also, don't let the ice cream soften too much. Using hard ice cream will keep the cornflakes crunchy.