Easy Fried Ice Cream Pie

Did you know today is National Ice Cream Pie Day?  How lucky for me (and YOU!), This easy recipe for Mexican restaurant inspired Easy Fried Ice Cream Pie is one of my very favorite things to indulge on. Made with creamy vanilla ice cream, crunchy seasoned corn flake crumbs and finished with whipped cream, chocolate sauce, and a cherry, it's a great way to celebrate! 

When we talk about fried ice cream, the ice cream is not actually fried in oil. But you know, that "fried" sweet, crispy crunchy topping they put on a big ball of vanilla ice cream and then drizzle with honey or chocolate syrup (or both!), and top with whipped cream, and a cherry? It's what makes this treat so special. 

If you have never had the pleasure of indulging in this amazing treat, you must try this recipe! If you are familiar with the kind of "fried" ice cream I am talking about., then YOU MUST TRY THIS RECIPE!

How do you make fried ice cream pie?

Start by purchasing your favorite brand of vanilla ice cream. It can be full fat, low fat, or even frozen yogurt. Let it soften a bit at room temperature. 

Make the crunch topping and base by combining the crushed cornflakes, butter, almonds, sugar, salt and cinnamon in a small skillet. Allow this mixture to cool and begin to make your pie by pressing half the cooled mixture into the bottom of your pan. 

Grab a container of frozen non-dairy topping, such as Cool Whip (which has defrosted). You will combine the softened ice cream and some of the Cool Whip and a bit of cinnamon, spread onto the crust you made, finish off the top with more cornflake mixture, 

These two items will be the base of your ice cream layer. Because this pie uses store bought ice cream and non-dairy whipped topping...it's actually pretty easy to make this recipe for "Fried" Ice Cream Pie more diet friendly if that's your thing.  By choosing reduced fat or non fat products, you can help control the calories in this pie.  

Now comes the hard part. Waiting! Cover your ice cream pie with plastic wrap and put it into the freezer for about 2 hours or until it is frozen. 

To serve, set it out at room temperature for a few minutes to help make it easier to slice. You can top this pie however you like. Garnish with chocolate syrup, honey, more whipped topping, cherries or not at all.  The choice is yours!

My family LOVED this easy fried ice cream pie and so did I! The preparation is a snap and the hardest part is waiting for it to freeze before you can serve it. 

So what are you waiting for?  Go out and get the ingredients you need to make this today, I guarantee it will make your mouth and tummy happy!

If you like this frozen dessert recipe, make sure you check out my easy Caramel Macchiato No Churn Ice Cream (no ice cream maker needed!) and my Michigan Cherry Amaretto No Churn Ice Cream full of summer ripe cherries!

fried ice cream pie, fried ice cream pie recipe, easy fried ice cream pie, fried ice cream pie with cornflakes

dessert, ice cream

Mexican

Yield: 8 servings

Author: Renee Paj

Easy Fried Ice Cream Pie

Prep time: 15 MinInactive time: 2 HourTotal time: 2 H & 15 M

Tastes just like the "fried" ice cream at my favorite Mexican restaurant. With just a few ingredients you can make this easy and delicious treat right at home!

Ingredients

• 1/2 container of 1.5 quart size vanilla ice cream
• 8 oz. Cool Whip, divided
• 1/2 tsp. ground cinnamon
• 2 1/2 cups crushed corn flakes (NOT 2 1/2 cups of cornflakes crushed)
• 4 TBSP butter
• 3 TBSP granulated sugar
• pinch of salt
• 1/4 cup chopped almonds
• 8 maraschino cherries, optional
• chocolate syrup or honey, optional

Instructions

1. In a small skillet, melt the butter over med heat. Add in the crushed cornflakes, almonds, sugar and salt. Mix well to combine. Allow to cool to room temp.
2. Set out ice cream and allow to soften. When soft enough, fold in 1/2 of the container of Cool Whip and cinnamon.
3. In a deep dish 9" pie plate, put half the crumb mixture on the bottom. Pat to an even layer. Spread the ice cream mixture over the crumbs. Top the ice cream mixture with the remaining crumbs.
4. Cover pie with plastic wrap and put the pie in freezer until frozen. (About 2 hours or longer)
5. Before serving, cut pie into 8 slices. Garnish each slice with the remaining Cool Whip and a maraschino cherry. Drizzle with chocolate syrup or honey, if desired.

Notes

This recipe calls for 2 1/2 cups of crushed cornflakes. That indicates that the measuring takes place after the cornflakes have been crushed. If you measure out 2 1/2 cups of cornflakes and then crush them, you will not have enough coating.

This recipe can also be made in a 8 or 9-inch square pan too!

Nutrition Facts

Calories

423.01

Fat (grams)

9.8 g

Sat. Fat (grams)

4.75 g

Carbs (grams)

80.21 g

Fiber (grams)

3.49 g

Net carbs

76.72 g

Sugar (grams)

20.67 g

Protein (grams)

7.54 g

Sodium (milligrams)

613.84 mg

Cholesterol (grams)

19.84 mg

Nutritional information is an estimate.

https://www.reneeskitchenadventures.com/2014/08/fried-ice-cream-pie-icecreamweek.html

Copyright © 2014 Renee's Kitchen Adventures

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