Ice cream cake

Hi blog readers! This past month has been NUTS with school starting and so much going on. Now that everything is settling down, I will get back into the routine of blogging.

Tim celebrated a birthday earlier this month and to celebrate, I made him an ice cream cake. It turned out wonderfully! The recipe is from the Taste of Home magazine "Fun Food". It will be on sale until September 21st. I have made so many good recipes from this magazine and none of them are complicated. Gotta love that!

Here's the recipe:

Not Fried Ice Cream Cake
1 cup cornflake crumbs
1/3 cup sugar
1/3 cup butter, melted
3/4 tsp. cinnamon
1/2 gallon butter pecan ice cream, softened, divided
4 tbl. honey

In a small bowl, combine the cornflake crumbs, sugar, butter, and cinnamon, set aside 1/2 cup. Press remaining mixture in a greased 9 in. springform pan. Spoon half of ice cream mixture over crust. Sprinkle reserved crumb mixtured over top, drizzle with 2 tbl. honey. Cover and freeze for two hours.

Top with remaining ice cream. Cover and freeze for 8 hours or overnight.

Remove from freezer 5 minutes before serving. Remove sides of pan, drizzle with remaining honey.

Delicious! I will definitely be making this again! Be aware, not many ice cream containers are truly half gallon size. The one I purchased was 1.75 quart and it was plenty for this recipe.