Crunchy Ice Cream Loaf
This tasty frozen treat comes from Stacy Burt of Bethel, Connecticut.
- Total Time:
- Servings: 8
Source: Everyday Food, July/August 2006
- 1 1/2 cups cornflakes, crushed, plus more for garnish
- 2 teaspoons ground cinnamon
- 4 tablespoons honey
- 3 pints vanilla ice cream, slightly softened
Sprinkle the inside of an 8-by-4-inch (6-cup capacity) loaf pan with water (to help plastic stick to pan). Line pan with two sheets of plastic wrap; crisscross, leaving a 6-inch overhang on all sides. In a small bowl, combine crushed cornflakes and cinnamon.
Sprinkle half the cornflake mixture in bottom of pan; drizzle with 2 tablespoons honey. Top with half the ice cream; spread gently to flatten. Repeat with remaining cornflake mixture, honey, and ice cream.
Fold plastic overhang over ice cream, and freeze until firm, 6 hours or up to 4 days. To serve, unfold plastic; invert pan onto a plate, and peel off plastic. Top with more crushed cornflakes, if desired. Slice and serve immediately.