Fried Ice Cream Bars
Recipe - Northside
Fried Ice Cream Bars
Prep Time20 Minutes
Servings16
Cook Time300 Minutes
Ingredients
5 cups Kellogg’s Frosted Flakes
2 cups Kellogg’s Froot Loops
1/2 cup butter, melted
2 quarts Kemps vanilla or chocolate ice cream, softened
2 teaspoons ground cinnamon
3/4 cup caramel sauce
1 tub (8 oz) frozen non-dairy whipped topping, thawed
Directions
- Line 13 x 9 x 2-inch baking dish with foil, allowing excess foil to hang over edges. Lightly coat foil with nonstick cooking spray. Set aside.
- In large bowl combine Kellogg’s Frosted Flakes cereal and Kellogg’s Froot Loops. Drizzle with butter. Toss to combine. Sprinkle 4 cups of the cereal mixture in prepared pan.
- Arrange small scoops of ice cream over cereal mixture. Carefully spread into an even layer. Sprinkle with cinnamon. Top with remaining cereal mixture, gently pressing into ice cream. Cover and freeze for 4 –24 hours, or until firm.
- Use foil to remove ice cream from dish. Cut into sixteen bars. Serve topped with caramel sauce and whipped topping.
20 minutes
Prep Time
300 minutes
Cook Time
16
Servings
Shop Ingredients
Makes 16 servings
Frosted Flakes Cereal, 12 Ounce
$4.99$0.42/oz
Froot Loops Cereal, Natural Fruit Flavors, Sweetened, Multigrain,, 8.9 Ounce
$4.99$0.56/oz
Essential Everyday Butter, Sweet Cream, Salted, 4 Each
$5.00 off your online order $30 of Cub, Essential Everyday or Wild Harvest Dairy Products in a single transaction. Excludes eggs, juice, dough, desserts.
$4.69$1.17 each
Essential Everyday Cinnamon, Ground, 2.37 Ounce
$2.49$1.05/oz
Smucker's Flavored Topping, Caramel, 12.25 Ounce
$3.79$0.31/oz
Everyday Essential Original Whipped Topping, 8 Ounce
$1.49 was $1.99$0.19/oz
Directions
- Line 13 x 9 x 2-inch baking dish with foil, allowing excess foil to hang over edges. Lightly coat foil with nonstick cooking spray. Set aside.
- In large bowl combine Kellogg’s Frosted Flakes cereal and Kellogg’s Froot Loops. Drizzle with butter. Toss to combine. Sprinkle 4 cups of the cereal mixture in prepared pan.
- Arrange small scoops of ice cream over cereal mixture. Carefully spread into an even layer. Sprinkle with cinnamon. Top with remaining cereal mixture, gently pressing into ice cream. Cover and freeze for 4 –24 hours, or until firm.
- Use foil to remove ice cream from dish. Cut into sixteen bars. Serve topped with caramel sauce and whipped topping.