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Set out your containers of ice cream to soften at room temperature. Have a 9x13 pan ready.
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Crush your corn flakes. (I placed three cups at a time in a gallon freezer bag, sealed the bag, then used a rolling pin to crush them. You also could crush a couple cups at a time in your pan, using the bottom of your measuring cup.)
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Melt your butter in a large skillet on your stove over medium-high heat. Add your crushed corn flakes and stir to combine. Stir constantly for about three minutes, until the cereal is toasted and fragrant.
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Turn off the heat. Stir your brown sugar and cinnamon into the corn flakes until combined. Transfer the mixture to a sheet pan to cool off.
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Transfer your ice cream to a large mixing bowl. Stir it with a wooden spoon until the ice cream is soft and smooth. (It helps to run a butter knife through it.)
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When the corn flakes are cooled off, place a layer of them in your 9x13, using just enough cereal to cover the bottom of the pan.
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Carefully transfer the ice cream onto the bottom crust. It helps to scatter dollops of ice cream all around the pan, then use a metal spatula to gently spread the ice cream in an even layer.
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Sprinkle the rest of your crushed corn flakes onto the ice cream in an even layer. Gently pat the topping down with your hand. Drizzle on a couple tablespoons of honey. Cover the pan with foil and freeze it for at least five hours.
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To serve, cut the fried ice cream into squares. Top the squares with additional honey and whipped cream. Store leftovers in the freezer.