“Fried ice cream” sounds impossible — like a melted mess waiting to happen. But thanks to CCL reader Cindy McCaskill, you can enjoy crispy, creamy goodness without any frying at all. This version is easy to make, and the only cleanup required (dishes not included!) is grabbing a napkin for those last delicious bites. Cindy swears by this recipe for potlucks, where it’s always a crowd favorite. Our CCL taste testers agree and think it’s a perfect sweet ending to Taco Tuesday — or any weeknight meal.
INGREDIENTS
- 1 cup brown sugar
- ½ cup butter
- 2 ½ cups crushed cornflakes cereal
- ½ cup chopped pecans or walnuts
- ½ cup sweetened shredded or flake coconut
- 1 to 1 ½ quarts vanilla ice cream, softened
INSTRUCTIONS
- Melt butter in a medium saucepan over medium-low heat. Add brown sugar and stir until dissolved.
- Add the crushed cornflakes, chopped nuts, and shredded coconut. Stir to combine.
- Spread a layer of the crumb mixture on the bottom of an 11”x7” pan or a pan of similar size.
- Scoop and spread the softened ice cream over the crumb layer.
- Sprinkle the remaining crumb mixture on top of the ice cream layer and press it into the ice cream.
- Cover and store in the freezer until firm.
- Take the pan out of the freezer 5 to 10 minutes before serving so it is easier to cut into squares.
Recipe by Cindy McCaskill
Photo by Ty Pierce
