Yield: 9 servings Prep time: 3 hours 45 minutes (includes freezing) Cook time: ~10 minutes (for crunch topping)
Description: A delightful frozen dessert featuring layers of creamy vanilla ice cream blend and a sweet, buttery, toasted cornflake-pecan crunch.
Ingredients:
- 1 container (1.5 quarts / approx. 6 cups) Vanilla Ice Cream
- 2 ½ cups Corn Flakes, measured after crushing
- 7 tablespoons Granulated Sugar
- ¾ teaspoon Ground Cinnamon
- ⅛ teaspoon Salt
- 7 tablespoons Salted Butter
- ¼ cup Pecans, finely chopped
- ~2 ½ cups Thawed Whipped Topping (measured from one 8 oz container)
Equipment:
- Large skillet
- Large mixing bowl
- 8×8 inch or 9×9 inch square baking dish
- Spatula or large spoon
Instructions:
- Soften Ice Cream: Remove the ice cream container from the freezer and allow it to sit at room temperature for approximately 20-30 minutes, just until it becomes pliable enough to stir easily but is not melted.
- Prepare Corn Flakes: While the ice cream softens, place the corn flakes in a large zip-top bag and crush them using a rolling pin or mallet until coarse crumbs form. Alternatively, pulse briefly in a food processor. Measure out 2 ½ cups of the crushed flakes.
- Combine Dry Crunch Ingredients: In a medium bowl, combine the 2 ½ cups of crushed corn flakes, 7 tablespoons of granulated sugar, ¾ teaspoon of ground cinnamon, and ⅛ teaspoon of salt. Stir well to distribute evenly.
- Toast the Crunch Mixture: Melt the 7 tablespoons of salted butter in a large skillet over medium-low heat. Once fully melted and shimmering slightly, add the corn flake mixture. Cook, stirring constantly, for about 4 to 6 minutes. Watch carefully to ensure the sugar doesn’t burn. The mixture should become fragrant and turn a light golden-brown color.
- Cool Crunch & Add Pecans: Immediately remove the skillet from the heat and spread the toasted mixture onto a plate or parchment paper to cool completely. Once cooled, stir in the ¼ cup of finely chopped pecans.
- Prepare Ice Cream Filling: In a large bowl, combine the softened vanilla ice cream and approximately 2 ½ cups of thawed whipped topping. Gently fold or stir them together until just thoroughly combined and uniform in color. Avoid overmixing, which can incorporate too much air or melt the ice cream further.
- Assemble Layers: Select either an 8×8 inch or 9×9 inch square baking dish. Sprinkle half of the cooled corn flake-pecan crunch mixture evenly over the bottom of the dish. Gently press it down slightly with your hand or the back of a spoon to form a base layer.
- Add Ice Cream Layer: Carefully spoon the ice cream and whipped topping mixture over the crunch base. Spread it out evenly using a spatula or the back of a spoon, reaching the edges of the dish.
- Top and Freeze: Sprinkle the remaining half of the corn flake-pecan crunch mixture evenly over the top of the ice cream layer.
- Freeze Until Firm: Cover the dish tightly (with a lid or plastic wrap). Place the dish in the freezer for a minimum of 4 hours, or preferably overnight, until the dessert is completely firm and set.
- Serve: To serve, let the dish sit at room temperature for 5-10 minutes to make slicing easier. Cut into 9 equal squares.
Estimated Nutritional Information (per 1 serving, based on 9 servings total):
- Calories: ~410 kcal
- Protein: ~4 g
- Fat: ~24 g
- Saturated Fat: ~14 g
- Carbohydrates: ~46 g
- Fiber: ~1 g
- Sugar: ~31 g
- Sodium: ~210 mg
(Disclaimer: Nutritional information is estimated based on generic ingredient data and may vary depending on specific brands and preparation. Calculations performed using standard nutritional databases.)
