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Crispy Fried Ice Cream Bars Recipe

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4.2 from 5 reviews

These Crispy Fried Ice Cream Bars deliver a delightful combination of creamy vanilla ice cream enveloped in a crunchy cinnamon-spiced cornflake coating. Layers of buttery, cinnamon-sugar cornflakes surround a smooth ice cream and Cool Whip mixture, then frozen to perfection for a refreshing treat that’s easy to slice and serve. Ideal for parties or a sweet summer dessert, these bars offer a fun twist on traditional fried ice cream without the deep-frying mess.

Ingredients

Ice Cream Layer

  • 1.5 quarts vanilla ice cream (6 cups)
  • 8 ounces Cool Whip, thawed
  • 1/2 teaspoon ground cinnamon

Cornflake Coating

  • 6 cups cornflakes
  • 1/2 cup butter
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon, divided

Instructions

  1. Soften the Ice Cream and Cool Whip: Let the vanilla ice cream and cooled-thawed Cool Whip sit at room temperature for about 45 minutes or until soft enough to stir. To speed up thawing, scoop the ice cream into a bowl and cut into chunks.
  2. Crush the Cornflakes: While the ice cream softens, put the cornflakes inside a large zip-top bag and crush them with a rolling pin or meat tenderizer until you get small pieces but not powdery crumbs.
  3. Prepare the Cinnamon Cornflake Coating: Melt butter in a large skillet over medium heat. Stir in the granulated sugar and 1 teaspoon of ground cinnamon. Add the crushed cornflakes and cook, stirring constantly, for about 7 minutes until the mixture is golden and thoroughly coated. Remove from heat and let cool completely.
  4. Assemble the Base Layer: Line a 9x13 inch pan with parchment paper. Spread half of the cooled cinnamon cornflake mixture evenly across the bottom.
  5. Mix the Ice Cream Layer: In a large bowl, combine the softened ice cream, thawed Cool Whip, and the remaining 1/2 teaspoon cinnamon. Mix well until smooth and evenly incorporated. Pour this mixture over the cornflake base in the pan and spread evenly. If the mixture is too soft or runny, place the pan in the freezer for 30 minutes to firm up before adding the topping.
  6. Add the Topping: Sprinkle the remaining cornflake mixture evenly over the ice cream layer.
  7. Freeze Until Firm: Cover the pan tightly with foil and freeze for 3 to 4 hours or until the dessert is completely firm and set.
  8. Serve: Remove from freezer and let sit at room temperature for a few minutes to soften slightly. Slice into bars and serve with optional toppings such as chocolate sauce, honey, whipped cream, or maraschino cherries.

Notes

  • Use parchment paper to line the pan for easy removal and clean slicing of bars.
  • If the ice cream layer is too soft before freezing, chilling it for 30 minutes helps maintain clean layers.
  • You can substitute cornflakes with gluten-free flakes if desired.
  • Try adding chopped nuts or drizzling caramel sauce for extra flavor and texture.
  • Store leftovers covered in the freezer; thaw slightly before serving for best texture.

Find it online: https://cookedbygrace.com/crispy-fried-ice-cream-bars-recipe/