Fried Ice Cream

Boy oh boy! This was a dangerous recipe for me to discover I could do! I loved it, as did my family. Got 5 stars all around! Now I can make it from the comforts of my own home; everyone can have their own serving at a fraction of the price of our favorite Mexican restaurants. If you love fried ice cream you will thoroughly enjoy this sweet find. There are several fried ice cream recipes I have pin from pintrest, I started with this one from Life in The Loft House blog and modified it to our liking. I may not be trying an others because this is so simple and so delicious! And it doesn't require I get my big fryer out!

Fried Ice Cream

6-8 cups of Corn Flakes crushed (you need 3-4 cups total after it is crushed.)
3/4-1 cup sugar
3/4-1 teaspoon ground cinnamon
1/2 cup butter or margarine
1 cup toasted sweetened coconut flakes (I do this separately in a fry pan until its golden brown)

Combine corn flakes, sugar,  and cinnamon. Melt the butter in a large fry pan then add the cornflake sugar mixture. Pan fry for 5 minutes on medium high heat, until the cereal starts to toast. Watch it carefully, stirring frequently, you do not want to let it burn which it can do quickly. When cereal is done frying toss in the toasted coconut and stir until mixed in.

Press half the cornflake mixture into a 9 x 13.  Top with a quart of your favorite vanilla ice cream, then top with the second half of the fried cornflakes.  Transfer to the freezer until it hardens. Top with drizzle of chocolate sauce, a dollop of whipping cream (I like to use the spray can kind on desserts like this.) and top with a Maraschino Cherry.

Note:
If you really love the cinnamon flavor you can soften your ice cream and stir in another 1/2 teaspoon cinnamon and a tub of cool whip if desired. (I have tried it both ways. I don't think that the cool whip really adds that much to the dish other than more expense and calories.) If you choose to soften the ice cream to spread it into the pan than plan for 5 hours to set back up.

Cherry Chocolate Ice Cream

This picture does not do this dessert justice. Check out Ourbestbites.com for a professional picture. Homemade ice cream melts quickly which is what happened here. I didn't think to take a picture until after the quest had eaten and returned to their Color Code Lecture we had as part of our clinic staff party evening. (Yes, I am a blue for those of you who know about color coding. That's why you get details and sometimes their details you don't need...LOL...they are just for me and my memories of good times in life.)

The first time I made this recipe was when I got a pound of fresh cherries in my bountiful basket. I am not a huge cherry lover, but I do love this ice cream

Cherry Chocolate Ice Cream

Recipe by Our Best Bites http://www.ourbestbites.com/2010/06/cherry-chocolate-ice-cream/


1 1/2 cups 2% milk (I have used 1 % every time and been happy with the ice cream)
1 cup sugar
2 eggs
1 cup heavy cream
2 cups cherries, pitted and halved or quartered
1/2 tsp vanilla extract
1/2 tsp almond extract
1 4.5-ounce dark chocolate bar (about 1 cup shavings; you can grate them in your food processor or with a cheese grater or microplane **
(I tried using chocolate chips the first time. If you have to do it too, I recommend using mini chocolate chips. Don't make the mistake I did the first time around and try to make the chocolate chips like shavings; doesn't work so well! :-) It changes the texture of the ice cream too. The second time around we made it with shavings of the candy bar and it was much nicer.)


Combine milk and sugar in a medium saucepan.  Heat over medium until bubbles form around the edges.  Remove from heat.


In a small mixing bowl, whisk eggs thoroughly.  Very slowly, add 1/2 of the hot milk mixture, whisking the eggs constantly.  Return the pan with the remaining milk mixture to the stove top and then whisk the egg and milk mixture back to the saucepan, whisking constantly.  Be careful not to heat the eggs too hot too fast, or they’ll curdle.
Add the heavy cream.  Over medium-low heat and stirring constantly, continue heating the custard mixture to 160 degrees F.  It will start to thicken quickly.


Once ready, remove from heat and add the copped cherries immediately.  Add vanilla and almond extracts as well.  Let the custard cool (you can use an ice bath if you want to speed that process up) and refrigerate, covered, for several hours.


Once chilled, transfer the mixture to an ice cream maker and churn according to manufacturer’s instructions.  While the ice cream is churning, grate the chocolate.  Add the chocolate shavings into the ice cream when there’s just a few minutes left.  If you wait too long and it’s already too thick, just stir them in by hand as you transfer your ice cream into another container.  Freeze for several hours before serving.  Makes 1 1/2 quarts.

**We love to make the ice cream with chunks of brownies in it! I would omit the chocolate bar shavings and just go for big chunks of chewy chocolaty brownies. It is making my mouth water just thinking of it on the pallet.  The night of our party we made the recipe as listed and put it on top of a brownie baked in the ramekin before hand. I like it both on top of the brownie and with the brownie mixed in. 

You Scream I Scream...Snow Ice Cream

Okay we are really ready for SPRING! When the sky started dumping the white stuff out all over again I felt like screaming NO! I am feeling a little cabin fever and cooped up to be quite honest. I love spring and fall and am really ready for them to take place again. This is one dish we wish we could have in those hot dog days of summer. My kids have waited over a year to have this fun and CHEAP ice cream treat! Enjoy it kiddo's because it might be another 365 Days before we get to enjoy it again!

My twins brought home a recipe from preschool last year and every time it snows they want to know if we can make "their snow recipe". When we got a fresh 10" of clean snow I couldn't resist making their dreams come true.

You need a large bowl of snow. This is a 32 cup bowl (Tupperware's largest)

We have a couple of recipes that we have tried so I am posting them both. This is an easy pantry dessert/treat. This ice cream is more like milk ice. Some people like it better than ice cream; to each is his own. May you find joy in these last few cold and snow storms of winter. Pray that spring will not be to far off! ENJOY!

Snow Cream

1 (12 oz) can Evaporated milk

1 cup Sugar

1 teaspoon Vanilla

1 BIG bowl of SNOW

Mix milk with sugar and vanilla. Pour over large bowl of snow and stir until mixture is thick and uniform in color. Serve it IMMEDIATELY!

* We also let the kids top it with a small drizzle of chocolate or strawberry topping.

Snow CREAM

Snow Ice Cream

8-12 cups snow

1 can sweetened condensed milk

1 teaspoon vanilla extract