It’s a dessert usually reserved for your favorite Mexican restaurant menu… fried ice cream! That warm, crispy crunch around cold ice cream is coming to the Studio 5 kitchen. You can skip the deep fryer and still enjoy all that indulgence at home with a deconstructed version that’s just as delicious.
Alex Daynes shared how to create this classic recipe with less mess and lots of crunch!
Fried Ice Cream Bars
Prep Time: 35 minutes
Cook Time: 15 minutes
Additional Time: 8 hours
Total Time: 8 hours 50 minutes
INGREDIENTS
- 3/4 cup butter
- 3 cups crushed cornflakes
- 2 teaspoons cinnamon
- 5 Tablespoons sugar
For the Ice Cream
- 1 3/4 cup heavy whipping cream
- 1/4 cup evaporated milk
- 1/8 teaspoon salt
- 1 14-ounce can sweetened condensed milk
- 2 teaspoons vanilla
Just Before Serving
- warm caramel sauce
- whipping cream
- maraschino cherries
METHOD
- In a large skillet, melt the butter over medium heat. Add the cornflakes and cinnamon and stir until golden brown, roughly five minutes. Remove from the heat and stir in the sugar. Cool completely.
- To a stand mixer, beat the heavy cream, evaporated milk, and salt until stiff peaks form. Gradually pour in the sweetened condensed milk and vanilla until thickened again.
- Add half the cornflake mixture to the bottom of a greased or lined 9×9 pan. Pour the ice cream filling over the crust. Sprinkle the remaining cornflakes over the ice cream. Cover and freeze overnight.
- Cut the bars into desired servings and top each with warmed caramel sauce, whipping cream, and maraschino cherries.
Find more from Alex on Instagram, @thealexdaynes, or on her website, alexdaynes.com.
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