All of the fried ice cream flavor without the mess of frying. These fun fried ice cream bars are a great make ahead too. They are perfect for Cinco de Mayo, potlucks and BBQs too!
Creamy ice cream coated in crunchy caramelized goodness. Fried ice cream is a staple dessert at Mexican restaurants in America.
You can get the flavor easily at home and you don’t have to break out a deep fryer. This recipe is simple and the results are delicious!
I actually first posted this recipe a handful of years ago when the blog was in its infancy. I had maybe three readers at the time and they were probably all my mom, just on different devices!
So I thought I should share it again so none of you miss out on the deliciousness! Plus it was a great time to spiff up the printable recipe card.
Even better, Little Dude and I thought we’d make a video to show you how easy it is to make. As always we had fun doing it and he is a natural.
MiMi made this recipe for us for first time quite a few years ago. One of my sisters had suggested a girls night at MiMi’s so all three of us sisters, MiMi and Grandma got together for a midweek fiesta.
Since then every time somebody mentions fried ice cream, I tell them about these. I know at least a several folks have tried the recipe and loved it as well.
So with Cinco de Mayo coming up, I knew this recipe needed to see the light of day again. It has become a staple at our family dinners this time of year.
Of course we can’t have family dinner right now. We are all trying to stay healthy.
Those of us who are essential workers don’t want to risk bringing anything to those who have the option to stay home. So instead I’m taunting my family with pictures of sweets or dropping them off on the porches of those who live nearby.
Little Dude mixed together the filling after caramelizing the corn flakes. In a matter of a few minutes, it was headed to the freezer.
I LOOOOOVE how easy this is. You get the crunch and flavor of fried ice cream with none of the mess of frying.
Plus you have the added bonus of being able to make them well in advance and serve when you are ready. Try doing that with the real deal!
Anyway, my family always goes crazy for this. The pan is always decimated by the time we come home.
If I’m lucky, there will still be a slice or two left. I have to debate whether I should hide them or share them with the guys.
If you like ice cream based desserts, try out my Oreo ice cream cake. It’s just like what you can get at Dairy Queen, but you can customize it to your tastes!
Or for another fun Tex-Mex inspired recipe try the sopapilla cheesecake bars I’m sharing later this week.
Do you celebrate Cinco de Mayo and if so how?
- 1/2 cup butter
- 1 cup sugar
- 3 cups corn flakes, crushed
- 2 quarts vanilla ice cream
- 8 oz. whipped topping
- 1 teaspoon cinnamon
- honey or chocolate sauce for serving
- Pull out ice cream and let soften
- In a large skillet, melt butter. Add sugar and cook until butter and sugar are fully incorporated and starting to bubble.
- Stir in corn flakes and cook for another 5 minutes. You want the corn flakes to toast and caramelize a bit. Spoon about half (or slightly more than half) of the corn flakes into the bottom of a 9 x 13-inch pan and press to form a crust
- Mix together ice cream, whipped topping and cinnamon
- Spread ice cream mixture over corn flake crust
- Sprinkle remaining corn flakes over the ice cream.
- Cover and freeze for a minimum of two hours.
- Slice and serve drizzled with honey or chocolate sauce.
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Amount Per Serving: Calories: 311Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 142mgCarbohydrates: 39gFiber: 1gSugar: 33gProtein: 3g
All nutritional information is estimated and will depend on the exact ingredients you use.