Fried ice cream bars are a great way to get fried ice cream without taking forever in the kitchen. I must say that I was very excited to find this recipe. My sister has been asking me to make fried ice cream and I would tell her no way! It is way too much work! I must say that this is the way to make fried ice cream. It works up so fast and the taste is fantastic.
I will make this again and again. It is a great dessert when you are looking for something fun and a little different. It is fun to garnish it with honey, whipped cream, or even a cherry on top. People will say, “will you make fried ice cream bars, pretty please with a cherry on top”.
What is the Difference Between Fried Ice Cream Bars and Fried Ice Cream?
I always thought that fried ice cream was associated with Mexico’s Cinco De Mayo. However, in Australia, fried ice cream is strongly associated with Australian Chinese cuisine. The dessert is commonly made by taking a scoop of ice cream frozen well below the temperature at which ice cream is generally kept, possibly coating it in raw egg, rolling it in cornflakes or cookie crumbs, and briefly deep frying it. This is according to Wikipedia.
Fried Ice Cream Bars are not fried and the filling is a homemade version of Ice Cream. They are so much easier to make. If you wanted to simplify the recipe even more, you could just use Vanilla Ice Cream in place of the filling. Or even mix it up a bit and use a different flavor of Ice Cream that compliments your cornflakes, butter and cinnamon mixture.
Tip for easier removal of Fried Ice Cream Bars:
Use parchment paper or wax paper in the bottom of your 9″ X 9″ square baking pan.
Here’s a link to another Ice Cream Treat that you are sure to enjoy:
- 1/2 cup butter
- 2 cups crushed cornflakes
- 1 1/2 teaspoons 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
- honey (Optional)
- maraschino cherries (Optional)
- whipped cream (Optional)
- In a skillet, melt 1/2 cup butter over medium heat.
- Crush the corn flakes and then measure them so that they make 2 cups and add the 1 1/2 teaspoons cinnamon; then add the crushed corn flakes with cinnamon, to the butter, and cook and stir the mixture until it turns golden brown. About 4 minutes.
- Remove from heat; stir in 3 Tablespoons sugar, and cool the mixture.
- In a large bowl, beat the 1 3/4 cups heavy whipping cream, 1/4 cup evaporated milk and 1/8 teaspoon salt until it begins to thicken. Gradually beat in can of sweetened condensed milk and 2 teaspoons vanilla until stiff peaks form.
- Sprinkle half of the corn flake mixture in the bottom of a 9" X 9" baking pan.
- Then spread the filling on top.
- Add the remaining corn flake mixture on the top of the filling.
- Cover and freeze for at least 4-6 hours.
- Cut into bars and garnish with honey, whipped cream and maraschino cherries if desired.
Amount Per Serving Calories 323 Total Fat 28g Saturated Fat 18g Trans Fat 1g Unsaturated Fat 8g Cholesterol 83mg Sodium 180mg Carbohydrates 16g Net Carbohydrates 0g Fiber 0g Sugar 11g Sugar Alcohols 0g Protein 3g