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Fried Ice Cream Bars


  • 3 1/2c crisp rice cereal (any brand will do)
  • 1c shredded coconut
  • 1c chopped pecans
  • 1c brown sugar
  • 3/4c (1 1/2 sticks) butter, melted
  • pinch salt
  • 1 1/2 quarts ice cream (this is a standard Dreyers size)


  1. Set ice cream out on the counter to melt. Combine cereal, coconut, pecans, brown sugar, butter, and salt.
  2. Spread mixture out on a baking sheet and bake at 300 degrees for 30 minutes. Stir every 10 minutes for best browning. Allow mixture to cool.
  3. Divide cereal mixture in half. Sprinkle half in the bottom of a 2-quart baking dish (either 11″ x 7″ or 8″ x 8″) Spread melted/softened ice cream as best you can over topping. Sprinkle over second half of cereal mixture.
  4. Freeze at least 2-3 hours before serving. Slice into squares to serve.
  5. optional: Michael says this is really yummy drizzled with caramel, chocolate, or raspberry sauce.