This summer I wanted to make some refreshing recipes but also make them a bit healthier. This granola bar fried ice cream with Bakery on Main’s NEW 4.4.8 granola bars gave me the cool ice cream dessert I was looking for without all the junk. Plus, this granola bar fried ice cream dessert is surprisingly easy to make. The only thing you have to remember is to be extra speedy. Ice cream is tricky. It melts really fast so just keep that in mind and be sure to have your AC blasting. Remember that you can make this recipe dairy-free by using a dairy-free icecream and leaving off the creme’ anglaise. After you check out our recipe, be sure to visit my other blogger friends who have some super delicious ice cream recipes as well. All of us are even doing giveaways!
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Granola Bar “Fried” Ice cream w/ Creme’ Anglaise
- 2 C vanilla ice cream
- 4 Bakery on Main soft granola bars 1 of each flavor
- 8 tsp. butter
- 1/2 C heavy whipping cream
- 1/2 C whole milk
- 3 large egg yolks
- 2 1/2 T granulated sugar
- 1 inch piece of vanilla bean cut in half and scraped
- Be sure to work fast! Scoop out 1/2 C ice cream and round into balls.
- Place on a baking sheet covered in wax paper and put in the freezer for 15-30 minutes or until completely frozen.
- Meanwhile, in a small frying pan, bring 2 tsp. butter and one unwrapped soft granola bar to a golden brown over medium heat. Roughly 2-3 minutes of cook time while stirring.
- Remove and spread out onto a silicone baking mat or wax paper in no larger than a 6 inch circumference. Repeat the process for all four granola bars. Let cool completely.
- Again, working very fast, remove one ball of ice cream at a time and roll in one "fried" granola bar. Smash and cover as needed to get a good coating but be speedy. Repeat with the remaining three bars then place back in the freezer until you are ready to serve.
- In a bowl, mix egg yolks and sugar then set aside. In a saucepan, combine milk, heavy cream and scraped vanilla bean. Heat until simmered than remove from heat.
- Slowly whisk in egg mixture and return to low heat. Simmer, but DON'T boil, about 5 minutes. Drizzle cooled creme' anglaise over ice cream and enjoy.
We just love Bakery on Main and their gluten-free products. I have had a blast finding new, fun ways to use their products in recipes like this granola bar fried ice cream. The NEW 4.4.8 granola bars are a fun take on their original granola bars and Truebar.
The new 4.4.8 bars are jam-packed with a powerful, nutritious & certified gluten-free combination of yumminess including 4 grams of protein, 4 grams of fiber, and only 8 grams of sugar. These granola bars are great for on-the-go snacking or in recipes like our granola bar fried ice cream.
Be sure to watch out for more fun recipes featuring Bakery on Main products coming to the blog monthly. Now are you ready to win some Bakery on Main products all for yourself? Enter below to win! Learn more about this awesome brand at bakeryonmain.com.
Paleo Hot Fudge Sauce by What the Fork Food Blog
Ice Cream Crunch Bars by Meaningful Eats
Gluten-Free Vegan Mug Brownie Sundae by Gluten Free Palate
Peanut Butter Ice Cream Topping by My Gluten Free Kitchen
Peaches & Cream Protein Ice Cream by Making It Milk Free
No Churn Dairy Free Honey Vanilla Ice Cream by Flippin Delicious
Ice Cream Sandwich by Vegetarian Mamma
Strawberry Rhubarb Sherbet by Cafe Johnsonia
GF, Vegan Waffle Cones by Gluten-Free Homemaker
Gluten Free Vegan Chocolate Fudge Waffle Sundaes by Sarah Bakes Gluten Free
This post is sponsored. This means that I received products and payment from a brand, Bakery on Main. All opinions are my own and I only work with brands I personally enjoy and would recommend to others.