Skip to main content

Fried Ice Cream Bars

Have you ever had fried ice cream?  It's one of my favorite desserts to order when we visit our local Mexican food chain and I've even made it at home before. 

First you make the "fried" coating by combining butter, cornflakes, cinnamon and sugar in a skillet.  Cook and stir them until they are golden brown.  Cool them completely.


Next up, you beat together heavy cream, evaporated milk and salt.  Add sweetened condensed milk and vanilla and beat until thickened.

Half  of the cornflake mixture goes in to the bottom of your greased pan.  Gently pour in the cream mixture. Then sprinkle the remaining cornflake mixture over the top.  Pop it in the freezer for at least 8 hours, overnight is better.

Cut into bars.  I used a metal spatula that I dipped into hot water and then wiped with a towel.  This gave me nice clean squares. 

They are good as is, but most places serve them with either a honey or chocolate syrup drizzle, then some whipped cream and a cherry. 

These were a huge hit here, it's a perfect dessert when you want something sweet but don't want to bake.  I hope you've enjoyed #DairyMonth as much as I have! Many thanks to my blogging friends for sharing all of their awesome recipes, be sure to go and check them out down below! 


Fried Ice Cream Bars

Fried Ice Cream Dessert Bars
Author: Jolene's Recipe Journal

Ingredients

  • 1/2 cup butter, cubed
  • 2 cups crushed cornflakes
  • 1 1/2 teaspoons ground cinnamon
  • 3 tablespoons sugar
  • 1 3/4 cups heavy whipping cream
  • 1/4 cup evaporated milk
  • 1/8 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Optional: Honey, chocolate syrup, whipped cream and maraschino cherries

Instructions

  1. In a large skillet, melt butter over medium heat. Add cornflakes, cinnamon and sugar, cook and stir until golden brown, about 5 minutes. Cool completely.
  2. In a large bowl, beat cream, evaporated milk and salt until the mixture begins to thicken. Gradually beat in condensed milk and vanilla until thickened.
  3. Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour creamy filling over crust; sprinkle with remaining cornflakes.
  4. Cover and freeze overnight. Cut into bars. If desired, serve with honey, chocolate syrup, whipped cream and cherries.
fried ice cream,
dessert
American



Friday #DairyMonth Recipes

  • 3 Ingredient Strawberry Cream Cheese Fruit Dip by Blogghetti
  • Tropical Milkshake by A Day in the Life on the Farm
  • Cheesy Potato Casserole by Hostess At Heart
  • Cheddar Cheese Crisps by Cheese Curd In Paradise
  • Cheesy Chive, Onion and Bacon Rolls Ups by A Little Fish in the Kitchen
  • Easy Cheesy Corn Dip by The Spiffy Cookie
  • Fried Cauliflower Feta Balls by Magical Ingredients
  • Fried Ice Cream Bars by Jolene's Recipe Journal
  • Easy Alfredo Sauce by A Kitchen Hoor's Adventures
  • Marinated Boccancini Salad by Palatable Pastime
  • Smoked Fish Dip by Art of Natural Living
  • Texas Roadhouse Cinnamon Honey Butter by Jen Around the World
  • Three Cheese Garlic Grilled Cheese by Hezzi-D's Books and Cooks
  • Vegetable and Cheddar Tarts by Karen's Kitchen Stories




  • Comments

    1. These look delicious and we are having a fiesta for the Teen's 18th. Perhaps these will be on the dessert menu.

      ReplyDelete
    2. I've never had fried ice cream! I'm so happy to find your recipe!!

      ReplyDelete
    3. Oh I cannot WAIT to make these! They look so good and I haven't had fried ice cream in years

      ReplyDelete
    4. Oh my goodness, I can not wait to make your recipe! It looks awesome!

      ReplyDelete
    5. I’ve never had fried ice cream before but this makes me wanna try it! It looks so good.

      ReplyDelete
    6. This will be so perfect to make this summer for our family get togethers

      ReplyDelete
    7. This is such a practical way so make fried ice cream! Genius!

      ReplyDelete
    8. We make a similar fried ice cream cake at home and it is always a hit!

      ReplyDelete
    9. This is fun! and delicious too! I would love to have this everyday!

      ReplyDelete
    10. I am totally making this! I miss fried ice cream from Chi Chi's. It was the only thing I wanted for birthday dessert.

      ReplyDelete

    Post a Comment

    Popular posts from this blog

    Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

    I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

    Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

    Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

    Double Layer Pineapple Upside Down Cake

    Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the