Fried Ice Cream Dessert Bars
Time: 30 minutes + freezing
Servings: 16 servings
Ingredients
- ½ C Butter, cubed
- 2 C Cornflakes, crushed
- 1 ½ tsp Ground Cinnamon
- 3 T Sugar
- 1 ¾ C Heavy Whipping Cream
- ¼ C Evaporated Milk
- ⅛ tsp Salt
- 1 (14oz) Can Sweetened Condensed Milk
- 2 tsp Vanilla Extract
- Optional: Honey, Whipped Cream, Maraschino Cherries
Instructions
- Melt the butter over medium heat in a large skillet.
- Add the cornflakes and cinnamon.
- Cook until golden brown, about 5 minutes.
- Remove from the heat and stir in sugar. Let mixture completely cool.
- Beat the heavy whipping cream, evaporated milk and salt in a large bowl until the mixture begins to thicken. Slowly add in the condensed milk and vanilla until thickened.
- Grease a 9-inch square baking pan.
- Sprinkle half the cornflake mixture onto the bottom of the pan.
- Pour the creamy filling over the crust and sprinkle the remaining cornflake mixture over the filling.
- Cover the baking pan and freeze overnight.
- Cut into squares and serve with honey, whipped cream and cherries if desired.
Go Rogue by drizzling chocolate syrup with the honey.
Want Chef Jeff to make this delicious dessert for you? Contact him at www.TheRogueChef.com.
Check out our recipe in the Branson Globe.
