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Mexican Fried Ice Cream Cake

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3 Cups Crushed Cornflakes, measured out after crushing
3/4 Cup Sugar
1 Stick Unsalted Butter
48 oz Vanilla Ice Cream
8 oz Cool Whip
1 Tsp Cinnamon
Honey, for drizzling
Chocolate Syrup, for topping, optional
Reddi-Wip, for topping, optional
Maraschino Cherries, for topping, optional


  1. Remove the ice cream from the freezer and let soften on the counter for about 20 minutes.
  2. Melt the butter in a saucepan over medium heat. Add the crushed cornflakes and sugar and stir to combine. Remove from the heat.
  3. Press half of the cornflake mixture into the bottom of a 9x13 baking dish.
  4. Add the ice cream, Cool Whip and cinnamon to the bowl of a stand mixer. Mix on low speed until well combined. Alternately, you can use a mixing bowl and mix by hand.
  5. Pour the ice cream over the cornflake mixture in the 9x13 baking dish and gently spread to the sides.
  6. Sprinkle the remaining cornflake mixture over the top and spread in an even layer. Drizzle with honey all over the top.
  7. Place in the freezer for at least 5 hours to allow the ice cream to firm up.
  8. When ready to serve, slice into squares and serve immediately. Top with a drizzle of chocolate syrup, a dollop of whipped cream, and a cherry. All toppings are optional. Enjoy!
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