Serves: 5
Total Calories: 676
Preheat oven to 350°. Coat a baking sheet with nonstick cooking spray. In a large bowl, combine corn flakes, butter, sugar, and cinnamon. Mix well and spread on the baking sheet. Bake for 5 minutes or until lightly browned and crisp. It may help to stir the cornflake mixture around or turn it once while baking. Remove from oven and cool. In a 9 x 13 inch casserole dish, spread half the cornflake mixture evenly across the bottom. Cut the ice cream into slices about 1 inch wide. Lay the slices in the pan to cover the entire pan. As the ice cream will soften a bit in the process, use a knife or spatula to smooth the pieces together. Cover the ice cream with the remaining corn flakes mixture and pat it down. Cover the pan and freeze 2-3 hours until firm.
This Not-Fried Fried Ice-Cream recipe is from the Cook'n Mexican Cookbook. Download this Cookbook today.
"I must say this is the best recipe software I have ever owned."
-Rob
"Your DVO cookbook software saves me time and money!"
-Mary Ann
"Call it nutrition software, meal planning software, cooking software, recipe manager, or whatever you want. It is the software I use to stay healthy!"
-David
"Your software is the best recipe organizer and menu planner out there!"
-Toni
"Thank you so very much for creating such a wonderful cooking recipe program. I think this is the best recipe program there is!"
-Sarah
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
-Jill
My favorite is the Cook'n Recipe App.
-Tom
