There are not many people I’ve met in my life that don’t like ice cream. This is a fancy ice cream dessert that takes very little effort to make, but tastes delicious and is a pretty presentation! When I make this, I always make more than I think I’ll need because most will want seconds! It tastes like it’s fried ice cream, but it’s not fried! It has a crunchy crumb crust and topping that makes  you think you’re eating fried ice cream. It has a very subtle taste of cinnamon, (so subtle that it makes you wonder where that deliciousness is coming from!) You really must try this!
When it comes to entertaining, I’m one who likes to make things ahead of time if at all possible. It seems to make the gathering go a lot smoother. This Fried Ice Cream in a Pan is so easy to put together and pop into the freezer a day or two ahead. When you’re ready for dessert, just take it out of the freezer about 10 minutes before you want to serve it. This allows it to soften just enough to cut it into squares.
Ingredients
- 1 ½ c. crushed rice chex cereal (about 3 cups loosely measured)
- 1 ½ c. crushed golden grahams cereal (about 3 cups loosely measured)
- ½ c. toasted coconut
- ½ c. slivered almonds
- 1/3 c. brown sugar, packed
- 1/3 c. melted butter
- 1 carton of vanilla ice cream (leave out at room temperature for about 20 minutes or until very soft)
- 1 container cool whip (thawed)
- ¼ t. cinnamon
- 1 jar hot fudge sauce
- 1 jar caramel ice cream topping
- canned whipped cream
- maraschino cherries with stems
Instructions
- Remove the ice cream from the freezer and allow to sit at room temperature to soften while preparing the crumb mixture.
- Crush the cereals in a zipper seal bag using a rolling pin. Measure 1 1/2 cups of each and put it in a large bowl.
- Add the coconut, almonds and brown sugar. Stir to combine.
- Melt the butter and stir into the cereal mixture.
- Press half of the mixture into a 13x9" pan. (Reserve the other half for the top.)
- When the ice cream is very soft, spoon it into a large bowl and fold in the cool whip and cinnamon. Spread over the crumb layer.
- Top the ice cream layer with the remaining crumbs.
- Cover and freeze at least 6 hours.
- To serve, cut into 12-15 squares and drizzle each with the hot fudge and caramel topping. Then top with whipped cream and a maraschino cherry on top!
Remove the ice cream from the freezer and allow to soften slightly while you prepare the crumb mixture.
Put the loosely measured cereals into a zipper seal bag and crush (by rolling) into small crumbs.
Drizzle in the melted butter
Stir to combine
Spoon half of the crumb mixture into the bottom of a 13 x 9″ pan and press down evenly.
In a large bowl, put the ice cream and fold in the cool whip and cinnamon.
Spoon the ice cream mixture into the crust
and carefully spread it out. (I like to use an Offset Spatula
Spoon the remaining crumb mixture on the top.
Cover with foil and freeze at for least 6 hours.
Remove from the freezer about 10 minutes before serving. Cut into 12-15 squares. Drizzle with hot fudge sauce and caramel topping. Then top with whipped cream and a maraschino cherry on top!