Fried Mars Bars With Ice Cream Recipes

Steps:

• Chill the chocolate bar by keeping it in the fridge, but don't freeze it.
• Mix the flours and bicarbonate of soda (baking soda) together.
• Add milk (traditional) or beer (which gives a lighter result) until you get a batter with the consistency of thin cream.
• Heat the oil until a small piece of bread will brown in a few seconds, but don't allow to smoke.
• Remove wrapper from chilled chocolate bar.
• Coat completely in batter.
• Carefully lower into hot oil and fry until golden brown.
• Serve, with ice cream or french fries, if you're so inclined.

Steps:

• In a large skillet, melt butter over medium heat. Add cornflakes and cinnamon; cook and stir until golden brown, about 5 minutes. Remove from heat; stir in sugar. Cool completely., In a large bowl, beat cream, evaporated milk and salt until it begins to thicken. Gradually beat in condensed milk and vanilla until thickened., Sprinkle half the cornflakes onto bottom of a greased 9-in. square baking pan. Pour filling over crust; sprinkle with remaining cornflakes. Cover and freeze overnight. Cut into bars. If desired, serve with honey, whipped cream and cherries.

Steps:

• Heat the oil in a deep fat fryer to 375 degrees F (or in a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F.). If you don't have a thermometer, a cube of bread will brown in about 3 minutes.
• Make the batter by adding the flour and salt to a mixing bowl and whisking in the beer.
• When ready, dip the candy bars into the batter. Drop the candy bars into the hot oil, and fry for 3 to 4 minutes, or until their exteriors turn golden brown.
• Serve the fried candy bars with a scoop of vanilla ice cream.

Steps:

• Mix flour, salt, and water until smooth, cover, and let stand at room temperature 20 to 30 minutes. Stir baking powder into batter. Place shortening or oil in a deep fat fryer, insert thermometer, and begin heating over high heat. Dip candy bars into batter, allowing excess to drain off. Fry in 375 degree fat until golden and crisp. Drain on paper toweling.

Steps:

• With an ice cream scoop, form 4 large balls of ice cream. Place on a waxed paper lined sheet and cover with plastic wrap. Freeze for at least 2 hours.
• In a bowl, combine the cornflake crumbs with either the coconut, walnuts or cookie crumbs (or any combination). Spread the mixture in a shallow dish.
• Dip the ice cream balls in the crumb mixture and freeze for 30 minutes.
• In a bowl, beat the eggs and sugar. Dip the coated ice cream balls into the eggs, then roll in the crumb mixture, coating completely. Freeze for 1 hour. (If necessary, or for a thicker crust, roll again in eggs and crumbs until the balls are completely coated.)
• Heat the oil in a large pot or fryer to 400 degrees F. One at a time, lower the balls into the oil and fry until golden brown, about 30 seconds to 1 minute. Remove from the oil and place in a dessert bowl. Drizzle with chocolate sauce and whipped cream, as desired. Repeat with the remaining ice cream.