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Fried Ice Cream Dessert Bars

Fried ice cream is such a delicious treat, but it can be a hassle to make individual servings. This recipe gives you the same fabulous flavor in an easy and convenient bar form. —Andrea Price, Grafton, Wisconsin
  • Total Time
    Prep: 25 min. + freezing Cook: 5 min. + cooling
  • Makes
    16 servings


  • 1/2 cup butter, cubed
  • 2 cups crushed cornflakes
  • 1-1/2 teaspoons ground cinnamon
  • 3 tablespoons sugar
  • 1-3/4 cups heavy whipping cream
  • 1/4 cup evaporated milk
  • 1/8 teaspoon salt
  • 1 can (14 ounces) sweetened condensed milk
  • 2 teaspoons vanilla extract
  • Optional: Honey, whipped cream and maraschino cherries


  • In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely.
  • In a large bowl, beat cream, evaporated milk and salt until it begins to thicken. Gradually beat in condensed milk and vanilla until thickened.
  • Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour filling over crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into bars. If desired, serve with honey, whipped cream and cherries.
Nutrition Facts
1 bar: 276 calories, 18g fat (11g saturated fat), 55mg cholesterol, 187mg sodium, 27g carbohydrate (18g sugars, 0 fiber), 4g protein.

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Average Rating:
  • Mayela
    Sep 7, 2020

    tasty and easy to make, its a kee

  • deb9962
    Aug 11, 2020

    Fast, easy, and SO good!! This is definitely a repeat recipe!!

  • amsm
    Jul 20, 2020

    So good. So easy. My kids asked me to make it again before we even finished the pan!

  • Queenlalisa
    Jul 20, 2020

    This was delicious. I did beat the cream first as some others suggested.

  • amehart
    Jul 19, 2019

    Completely agree that the cream has to be whipped first. Excellent dessert that everyone loved. Making again this weekend, but doubling it!

  • Bikerbaker
    Jul 19, 2019

    Following other reviewers tips, I also whipped the cream separately, then folded all together. Very tasty dessert! I had huge problems getting them out of the pan though, even with spraying it first. Next time I will line the pan with parchment, so I can lift it out, then cut. The crust was so delicious, I made extra :) Note - if you use unsalted butter in your cooking/baking, be sure to add a pinch of salt to the crust mixture.

  • randcbruns
    Jul 18, 2019

    Like others have noted, I whipped the cream separately. This was a hit with my sweet loving group of guys.

  • bonito15
    Jul 12, 2019

    because of the comments i also whipped the cream separately and it was just outstanding -love this recipe as did my family. this will be in our regular rotation

  • Katisha
    Jul 2, 2019

    I whipped the cream separately before adding the other ingredients like another reviewer mentioned. I think that is the only way this recipe will truly achieve its full potential.

  • Marilyn
    Jun 26, 2019

    Great recipe! I only had one problem...the cream has to be stiff peaks before the other ingredients are folded in. It wouldn't whip to stiff peaks after the condensed milk was added. I will do it that way next time. I froze it anyway and it still turned out okay. This is definitely a keeper. Thanks for sharing!