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Dulce de Leche Fried Ice Cream Cake
Dulce de Leche Fried Ice Cream Cake
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Prep Time:
45 minutes
Total Time:
5 hours 30 minutes
Elevate fried ice cream with a unique twist - serve it cake-style at your next gathering with your preferred ice cream flavor!
Ingredients:
  • 1/2 gallon vanilla ice cream, softened at room temperature
  • 1 tablespoon ground cinnamon
  • 2 cans (13.4 oz each) dulce de leche (caramelized sweetened condensed milk)
  • 1 box Betty Crocker™ Super Moist™ Butter Recipe Yellow Cake Mix
  • Water, butter and eggs called for on cake mix box
  • 1/2 cup unsalted butter
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon salt
  • 2 cups crushed corn flakes cereal
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 2/3 cup whipped cream
  • 10 maraschino cherries
  • 1/4 cup honey
  • Betty Crocker™ Decorating Decors rainbow decors
Instructions:
  • Place softened ice cream in a 2-quart bowl. Add ground cinnamon and beat with an electric hand mixer until well blended. Spoon 1/2 can of dulce de leche in dollops on top of the ice cream and swirl it in using a spoon. Freeze until solid, approximately 4 hours.
  • Prepare your 2 (9-inch) round cake pans by greasing them with shortening or spraying them with cooking spray. Follow the instructions on the cake mix box to make the batter. Stir in half a can of dulce de leche, then mix with a low-speed mixer until well combined. Pour the batter evenly into the pans and bake according to the instructions on the box for 9-inch round pans. Allow the cakes to cool completely before moving on.
  • As the cake cools, prepare the topping: In a 10-inch nonstick skillet over medium heat, melt butter with brown sugar until well combined and bubbly. Remove from heat and stir in salt and cereal until coated. Spread mixture on a large rimmed cookie sheet to cool. Once cool, break topping into pieces with your fingers.
  • Transfer the vanilla frosting into a medium bowl, then mix in half of the second can of dulce de leche until fully combined. Use the frosting to fill the cooled cakes, frost the edges of the cake, and roll it in the cereal topping. Finally, place the cake on a cake stand or serving plate.
  • Take the ice cream layer out of the freezer and place it on top of the cake. Cover the ice cream dome with a frosting-dulce de leche mixture and press the cereal topping all over. Add 10 dollops of whipped cream around the top edge of the cake and place a cherry on top of each one. Drizzle honey over the entire cake and sprinkle rainbow decors on top. Store the cake in the freezer.

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