Step 1

15 minutes prior to beginning recipe, pour 2 cups cold heavy cream into stand mixer bowl. Place bowl of heavy cream and mixer's whisk attachment in refrigerator until ready to begin mixing.

Step 2

Line baking dish with parchment paper. Leave enough parchment paper overhanging on two sides, to use as release handles later. Set dish aside.

Step 3

Fit mixer with chilled whisk attachment and secure chilled bowl on stand mixer base. Whisk very cold heavy cream on medium-low speed 30 to 60 seconds, then increase speed to medium-high. Continue whisking until heavy cream forms soft peaks, then reduce speed to medium and whisk until cream forms stiff peaks (see Notes). Be careful not to over-whip.

Step 4

Remove bowl from stand mixer. Use silicone spatula to gently fold in sweetened condensed milk and vanilla extract, until ingredients are fully incorporated.

Step 5

Transfer mixture to prepared baking dish. Smooth mixture into one flat layer, pushing mixture into corners of dish as needed.

Step 6

Place baking dish in freezer. Freeze, uncovered, at least 8 hours or until ice cream is solid. Note: freezing mixture overnight is fine.

Step 7

Line baking sheet with parchment paper. Set aside.

Step 8

When ready to continue, remove baking dish from freezer. If able, use parchment paper handles to lift block of ice cream out of baking dish and transfer ice cream to cutting board. If ice cream block won't come loose, proceed with ice cream still in baking dish.

Step 9

Run sharp knife under hot water to warm blade. Carefully dry blade with dish towel or paper towels, then use knife to cut ice cream into chicken nugget, strip, or drumstick shapes. Note: If using serrated knife, cut in back-and-forth sawing motion. For straight-edge knife (chef's knife), press knife straight down through ice cream without sawing.

Step 10

Transfer shaped ice cream to prepared baking sheet. Repeat process with remaining ice cream, warming knife blade frequently, until entire block has been formed into chicken shapes.

Step 11

Once entire ice cream block has been formed into chicken shapes, place filled baking sheet in freezer. Freeze shaped ice cream 2 hours.

Step 12

When shaped ice cream is frozen solid, add crushed cornflakes to large shallow bowl or plate. Set aside.

Step 13

Add white chocolate and coconut oil to completely dry microwave-safe bowl. Microwave chocolate at 50% power in 15-second bursts, stirring well between each burst, until chocolate is melted and fully combined with coconut oil.

Step 14

Carefully remove melted chocolate from microwave, then remove frozen ice cream from freezer.

Step 15

One by one, take shaped ice cream from baking sheet and dip or roll ice cream in melted white chocolate, coating ice cream completely. Note: use fork to hold ice cream in bowl, or skewer ice cream with metal skewer and spoon white chocolate over to cover.

Step 16

When ice cream bar is coated in chocolate, immediately transfer bar to crushed cornflakes. Flip and press lightly to coat all sides of ice cream bar in cornflakes, then return ice cream bar to baking sheet.

Step 17

Repeat until all chicken-shaped ice cream bars have been fully coated in white chocolate and cornflakes. Reheat white chocolate when needed, adding small amounts of coconut oil if chocolate seizes.

Step 18

When all chicken bars have been "breaded", return filled baking sheet to freezer. Freeze ice cream bars at least 1 hour.

Step 19

After "breading" has set up, serve chicken bars, or transfer bars to airtight container and keep frozen until ready to serve. Fried chicken ice cream can be enjoyed straight from freezer. If desired, serve with caramel, honey, chocolate, or strawberry "dipping sauces".