A Texas favorite fried ice cream is one of the most beloved desserts found at many local Tex-Mex restaurants. A frozen scoop of ice cream is dredged in toasted cereal and quickly friend until light toasted, served warm drizzled with chocolate sauce this dessert is truly heaven. Today I’m sharing how easy it is to make this delight at home in bar form, YUM! My fried ice cream bars are the ultimate summer treat.
Fried Ice Cream was my major craving while pregnant with my second daughter. We were living in Killeen, Texas stationed at Fort Hood, a small Texas town with only one Tex-Mex restaurant. (gasp,)
To say I visited their drive thru often is an understatement – queso, chips and salsa and always, always fried ice cream.
When my craving hit mi carino would drive me in the evening we would order a large queso and fried ice cream – we ate the fried ice cream on the way home. There was no way I was going to risk my having my fried ice cream melt.
I once tried to make them at home. I made the biggest mess, oil splatters everywhere from the ice cream not being cold/firm enough. It’s hard to achieve this with a regular home freezer, as restaurants have industrial freezers which help firm the ice cream scoops, before adding to fryer.
I soon had my daughter and fried ice cream was replaced with midnight feedings, changing diapers and little to no sleep. When we celebrated her first birthday my sister surprised me with these fried ice cream bars – I had never been happier.
The cereal is toasted in butter then dusted with ground cinnamon to form a crust. Store-bought vanilla ice cream is spooned over the crust, use a spatula to evenly distribute the ice cream. The ice cream is topped with more crunchy cereal, place in the freezer to firm up.
These fried cream ice bars are amazing served with a dollop of whipped topping and drizzled with warm dulce de leche.
Looing for more chilly recipes check out:
Strawberry Lime Concha Ice Cream Sandwiches
Gansito No-Churn Chocolate Ice Cream
Fried Ice Cream Bars
By Vianney Rodriguez
Serves 12
4 cups cornflakes
1/2 cup unsalted butter
1 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 half gallon vanilla ice cream
whipped topping
dulce de leche
Lightly spray a 9×9 inch baking pan with nonstick cooking spray, set aside until ready to assemble.
Place cornflakes in a plastic bag and crush using a rolling pin or with a pan. In a skillet melt butter over medium-high heat, add cornflakes and toast, stirring frequently until lightly toasted, about 3 minutes.
Remove pan from heat, stir in sugar, salt and cinnamon, stir to coat cornflakes evenly and allow to cool.
Once cornflakes have cooled gently press half of the toasted cornflakes into bottom of prepared pan, place in freezer to firm for 20 minutes, while cornflake crust chills remove ice cream from freezer to soften at room temperature.
After 20-minute remove pan from freezer, and with spatula evenly spread softened ice cream over toasted cornflake crust. Gently press remaining toasted cornflake over top of ice cream, pressing gently with fingers.
Cover with plastic wrap, return to freezer for at least 4 hours or overnight.
When ready to serve, warm dulce de leche in microwave for 30 seconds, cut into squares, top with whipped topping and drizzle with dulce de leche.
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