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Fried Ice Cream Dessert Bars

Delightful Fried Ice Cream Dessert Bars for a Sweet Summer Treat

Enjoy the magic of Fried Ice Cream Dessert Bars, a no-bake treat that combines creamy filling and a crunchy crust for a perfect summer delight.
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Prep Time 20 minutes
Cook Time 10 minutes
Freezing Time 8 hours
Total Time 8 hours 30 minutes
Servings: 12 bars
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 4 tablespoons Butter Substitute with margarine for dairy-free.
  • 2 cups Crushed Cornflakes Can be replaced with crushed graham crackers or your favorite cereal.
  • 1 teaspoon Ground Cinnamon No direct substitute, but nutmeg can be used for a different profile.
  • 1/4 cup Sugar Brown sugar can create a deeper flavor if preferred.
Filling
  • 1 cup Heavy Whipping Cream Use whipped topping or a dairy-free alternative for a lighter option.
  • 1/2 cup Evaporated Milk Coconut milk can be a good dairy-free substitute.
  • 1 pinch Salt Kosher or sea salt is best.
  • 1 can Sweetened Condensed Milk Sweetened coconut milk may be used as a substitute.
  • 1 teaspoon Vanilla Extract Almond extract can be used instead.
Optional Toppings
  • Honey Drizzle for added sweetness and shine.
  • Whipped Cream Adds a light, fluffy texture.
  • Maraschino Cherries A classic garnish for color and flavor.

Equipment

  • Skillet
  • large bowl
  • electric mixer
  • 9-inch square baking pan
  • Plastic wrap
  • Knife

Method
 

Preparation Steps
  1. Melt 4 tablespoons of butter in a skillet over medium heat. Stir in 2 cups of crushed cornflakes and 1 teaspoon of ground cinnamon. Cook for 5 minutes until golden brown and fragrant. Remove from heat, add 1/4 cup of sugar, mix well, and let cool completely.
  2. In a large bowl, beat 1 cup of heavy whipping cream until thickened, about 3-4 minutes on medium speed. Add 1/2 cup of evaporated milk and a pinch of salt, beating until well combined. Gradually mix in 1 can of sweetened condensed milk and 1 teaspoon of vanilla extract.
  3. Grease a 9-inch square baking pan. Layer half of the cooled cornflake mixture on the bottom. Pour the creamy filling over this layer. Sprinkle the remaining cornflake mixture on top, pressing down gently.
  4. Cover the pan with plastic wrap or aluminum foil and freeze for at least 8 hours or overnight.
  5. Once frozen, remove from freezer and slice into squares. Serve with optional toppings like honey, whipped cream, and maraschino cherries.

Nutrition

Serving: 1barCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 15gVitamin A: 200IUCalcium: 40mgIron: 0.5mg

Notes

For best results, ensure the cornflake mixture cools completely before mixing with the filling. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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