Crispy Ice Cream Squares (AKA "[Un]Fried Ice Cream")

This is a simple and easy dessert to make ahead and have on hand to enjoy 'later'. 

This is my version of 'unfried' fried ice cream.....

I was given this recipe by a friend over 20 years ago and we are still enjoying it.

This recipe is in my first cookbook too - page 106. 

I love the fried ice cream ideas all over the net.  This one is a little different, with butter, brown sugar, coconut, peanuts and crushed cornflakes, on top and on bottom of a layer of ice cream in the middle.  Add 1/2 tsp. cinnamon (or more) to the mixture (or the ice cream) if you want more of a 
'fried ice cream twist'. 

It's a wonderful cooling dish for a summertime treat.  Or for anyone who loves ice cream all year long (right, Tonya?;-) 

Do you have company coming in 3 weeks?  Go ahead and make this now! 

It keeps up to a month in the freezer. 

UPDATE: After reading other similar recipes online, I decided to try browning the butter (heating it in the pan until foamy and it JUST begins to brown), then adding the brown sugar, stirring until it's blended into the butter, then add the cornflakes/coconut/nuts/(cinnamon). Stir while heating a minute or two. I REALLY love browned butter and think this gives me more of a 'fried ice cream' flavor.  Let the mixture cool before layering with ice cream. 

CRISPY ICE CREAM SQUARES 

1/2 c. butter or margarine, melted (or browned)*

(directions for browning below) 

1 c. brown sugar

1/2 c. flaked coconut, optional

1/2 c. chopped peanuts

2-1/2 c. slightly crushed corn flakes

1/2 - 1 tsp. cinnamon, optional

1/2 gal. vanilla ice cream (or fat/sugar free yogurt?), softened

1 (8 ozs) tub frozen whipped topping, thawed, optional 

In large bowl, mix butter and brown sugar until smooth. By hand, stir in coconut, peanuts and corn flakes (and cinnamon); mix until well blended.  Pat 1/2 of mixture into a 9" X 13" X 2" pan. If using whipped topping, blend with softened ice cream; spread over crumbs. Sprinkle remaining crumb mixture over top and pat down.  Cover tightly and freeze up to a month. 

*TO BROWN BUTTER: 

In small pot over medium heat, melt butter. Reduce heat to

medium low; continue cooking, watching closely and stirring now and

then.  Butter will simmer and start to become golden. Once it smells

nutty, remove from heat, about 5 minutes. 

(It helps to use a light colored pan so you can see the color of

the butter better.) 

YOU WANT SOME!!!!!!!!!!!

Linked to Gooseberry Patch Roundup - Father's Day
Super Sunday
Mix it up Monday
GBP Roundup - Frozen Treats
Weekend Potluck
Meal Plan Monday