4 cups frosted flakes sweetened corn cereal
½ cup (1 stick) butter
2 Tbsp sugar
1-1/2 quart Neapolitan ice cream
Chocolate ice cream topping
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| Neapolitan ice cream seems to have undergone a bit of a rebrand. |
Remove ice cream from freezer to soften slightly. Line an 8” square pan with plastic wrap.
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| So many layers of clear. |
Crush 3-2/3 cup cereal. Reserve remaining 1/3 cup. Melt butter in a large microwave safe bowl on 50% power for 1 minute. Add sugar and microwave at 50% power another 30 seconds; stir in crushed cereal. Press mixture evenly onto bottom of lined pan. Using a large spoon, spoon ice cream evenly over crust, pressing pack together and smooth top to level.
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| At first I tried to keep the layers in the ice cream intact, but I very quickly realized that was going to be impossible so I just kind of plopped stuff in wherever it would fit. |
Freeze until firm, at least 2 hours. Cut into 8 portions. Serve drizzled
with chocolate topping and sprinkle with reserved cereal.
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| Tres elegant for something made with frosted flakes. |
My Rating: 5/5 "So many delicious flavors of sugar in this. The variety in the ice cream flavor adds some pizzazz, but the real hero here is the frosted flakes crust, which somehow melds into a cohesive actual crust in the freezer and is delicious with the ice cream. Don't forget the chocolate syrup and you'll be a happy happy camper."
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