Set out the containers of ice cream to soften at room temperature. Have a 9x13 pan ready.
Crush the corn flakes. (I place three cups at a time in a gallon freezer bag, seal the bag, then used a rolling pin to crush them. You also could crush a couple of cups at a time in your pan, using the bottom of your measuring cup.)
Melt the butter in a large skillet on your stove over medium-high heat. Add the crushed corn flakes and stir to combine. Stir constantly for about three minutes, until the cereal is toasted and fragrant.
Turn off the heat. Stir the brown sugar and cinnamon into the corn flakes until combined. Transfer the mixture to a sheet pan and spread it out to cool off.
Transfer the 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.)
When the corn flakes are cooled off, place a layer of them in an ungreased 9x13, using just enough cereal to cover the bottom of the pan.
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 icing spatula to gently spread the ice cream in an even layer.
Sprinkle the rest of the 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.
Remove the pan of fried ice cream from the freezer 15-20 minutes before serving it, to allow it to thaw a bit. To serve, cut the fried ice cream into squares. Top the squares with additional honey and whipped cream. Store leftovers covered in the freezer for up to a week.
Vanilla Ice CreamI love using French vanilla ice cream here, but use your favorite kind. If you buy it in 1.5-quart containers, you'll need one full one plus ⅓ of another.To Make a Larger QuantityFor a 10x15 pan, use 1.5 times this recipe.To Make a Smaller QuantityFor an 8x8 pan, use half the recipe.