This Raspberry Fried Ice Cream Dessert is actually not fried at all, but the sweet and crunchy topping gives it that fried texture and taste. This delicious dessert is a chilled creamy treat that serves a crowd.

I came up with this Raspberry Fried Ice Cream Dessert while trying to decide on a yummy dessert for Cinco De Mayo. I’ve done the “no fry” fried ice cream in the past but I wanted to try something unique with a twist on the original flavors. I contemplated a caramel pecan spin, but ended up going with a white chocolate raspberry. And I’m so glad I did! The raspberries gave this rich dessert a delicious tart and sweet bursts of flavor. Don’t be deceived by the color of the sauce, it’s not caramel, it is actually a white chocolate fudge sauce and it is so incredibly good!
I kept sneaking little tastes of it. Thank goodness we brought this dessert over for a family dinner or I would have eaten the entire pan. I keep dreaming of how good it was and wishing that I had stolen another piece and hidden it away for later. Another bonus to this fried ice cream dessert is that it is naturally gluten free! A great one for if you have someone in your life with a gluten allergy.

I ended up cheating on the crunchy topping of this dessert. I wasn’t planning on it, but when I went to buy the Corn Flakes cereal I saw that there was a new Cinnamon Frosted Flakes (this is not a sponsored post, but I had to share this great cheat)! Normally you add cinnamon and sugar to the Corn Flakes, but Cinnamon Frosted Flakes already had both coated on. Makes my life easier. 🙂  So of course I bought it! It worked so well! I honestly thought it ended up better than mixing it together myself and the topping had a better crunch. I think if this cereal is just a fleeting thing, next time I will still go with Frosted Flakes and just add cinnamon. One other recommendation, use a good creamy ice cream. We love Tillamook ice cream, but I know that not all stores carry it, so go with a good brand that you love.

Other Yummy Frozen Desserts:

• Traditional Fried Ice Cream
• Easy Ice Cream Cake
• Raspberry Almond Fudge Ice Cream Cake
• Homemade Vanilla Ice Cream
• Pink Lemonade Ice Cream Pie

Raspberry Fried Ice Cream Dessert

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This Raspberry Fried Ice Cream Dessert is actually not fried at all. This delicious dessert is a chilled creamy treat with a sweet crunchy topping.

Prep Time: 15 minutes

Cook Time: 0 minutes

Freeze: 3 hours

Total: 3 hours 15 minutes

Serves: 12

Ingredients

• 13 oz Cinnamon Frosted Flakes 1 box, crushed into small pieces (Or Frosted Flakes mixed with 1 tsp cinnamon)
• 1 cup lightly salted almonds roasted, chopped into little pieces
• 6 Tbsp butter melted
• 2 quarts ice cream (I did a white chocolate raspberry Tillamook Ice Cream, but vanilla will work too)
• 1 container fresh raspberries

For the White Chocolate Fudge Sauce:

• 14 oz sweetened condensed milk
• 1 pkg white chocolate chips
• 1/2 c. light corn syrup
• 1 tsp. vanilla

Instructions

• Place the ice cream in a large bowl at room temperature and stir it occasionally until the ice cream becomes soft, but not melted. Then gently stir in half of the raspberries, reserve the other half for later.
• In another large bowl, stir together the crushed cereal, chopped almonds, and melted butter until thoroughly mixed.
• Pour half of the cereal mixture into the bottom of a 9x13 metal or aluminum pan and gently press it down evenly along the bottom. Then spoon the ice cream/raspberry mix evenly over the top, and carefully spread it evenly. Then sprinkle on the remaining half of the cereal mixture and spread and lightly press it down over the ice cream.
• Cover your pan with aluminum foil and freeze for at least 3 hours before serving. (I made mine the night before and let it freeze until the next day.)
• When serving, cut into squares and put onto plates. Then drizzle on the white chocolate fudge sauce and sprinkle on leftover fresh raspberries.

For the White Chocolate Fudge Sauce:

• Combine first three ingredients in saucepan.
• Cook over medium heat until chocolate chips are melted and sauce thickens.
• Remove from heat and stir in vanilla. Serve warm.

Equipment

• 9x13 inch pan

Nutrition

Calories: 531kcal | Carbohydrates: 74g | Protein: 9g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 32mg | Sodium: 349mg | Potassium: 379mg | Fiber: 4g | Sugar: 47g | Vitamin A: 831IU | Vitamin C: 14mg | Calcium: 193mg | Iron: 10mg

Course: Dessert

Cuisine: Mexican/Spanish

Fried Ice Cream, raspberry

Recipe by: Emily Walker

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