Dulce de Leche Fried Ice Cream Cake

 0 Ratings
  • Prep Time 45 min
  • Total Time 5 hr 30 min
  • Servings 12

Take fried ice cream to the next level and serve it at your next fiesta, cake-style! Make it your own and swap in your favorite ice cream flavor.

Heather Baird Heather Baird
March 31, 2015


gallon vanilla ice cream, softened at room temperature
tablespoon ground cinnamon
cans (13.4 oz each) dulce de leche (caramelized sweetened condensed milk)
box Betty Crocker™ SuperMoist™ butter recipe yellow cake mix
Water, butter and eggs called for on cake mix box
cup unsalted butter
cup packed brown sugar
teaspoon salt
cups crushed corn flakes cereal
container Betty Crocker™ Rich & Creamy vanilla frosting
cup whipped cream
maraschino cherries
cup honey
Betty Crocker™ Decorating Decors rainbow decors


  • 1 In 2-quart bowl, place softened ice cream. Add ground cinnamon beat with electric hand mixer until well blended. Place 1/2 can of dulce de leche in dollops on top of ice cream; use spoon to swirl into ice cream. Freeze until solid in bowl, about 4 hours.
  • 2 Grease 2 (9-inch) round cake pans with shortening or spray with cooking spray. Make cake mix batter as directed on box. Add remaining half can of dulce de leche to batter; beat with mixer on low speed until blended. Divide batter evenly into pans. Bake as directed on box for 9-inch round pans. Cool cake completely.
  • 3 While cake is cooling, make topping. In 10-inch nonstick skillet, cook butter and brown sugar over medium heat until butter is melted and sugar is well incorporated. Heat mixture until bubbly. Remove from heat. Stir in salt and cereal until cereal is coated. Pour cereal mixture into large cookie sheet with sides. Cool completely. When cool, break cereal topping apart with fingers.
  • 4 Place vanilla frosting in medium bowl. Add half of the second can of dulce de leche; stir until well combined. Fill cooled cakes with frosting. Frost edge of cake; roll in cereal topping. Transfer cake to cake stand or serving plate.
  • 5 Remove ice cream layer from freezer; turn out onto top of cake. Frost ice cream dome with frosting-dulce de leche mixture. Press cereal topping all over top. Around top edge of cake, add 10 mounds of whipped cream; place 1 cherry on top of each mound. Drizzle honey over entire cake. Sprinkle rainbow decors over top. Store cake in freezer.

Expert Tips

The ice cream portion of this cake can be endlessly varied by using your favorite flavor of ice cream.

To remove ice cream easily from the bowl, place the bowl upside down on a baking sheet, then place warm, wet towels on top. The heat from the towels will cause the ice cream to release. Transfer the ice cream dome to the cake using a cake lifter or two large spatulas.

When pressing the cereal topping on top of the ice cream dome, place the cake stand or serving platter inside the baking pan holding the cereal. The excess cereal will fall back into the pan.

Nutrition Information

No nutrition information available for this recipe.

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