Sunday, June 9, 2013

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. 


1/2 c. butter or margarine, melted
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.