Warm fudge sauce gently in a small saucepan until smooth. Keep warm on low heat, stirring occasionally. If fudge is too thick, whisk in a teaspoon of milk to loosen.

Toast blondie pieces

Spread blondie pieces on a baking sheet. Toast in a 350°F (175°C) oven for 6–8 minutes until edges are golden and fragrant. Remove and allow to cool slightly.

Melt dulcey chocolate

Place chopped dulcey chocolate in a heatproof bowl. Pour a small amount of hot cream over it (from the ice cream base), let sit 30 seconds, then whisk until glossy and smooth. Set aside to cool slightly.

Make ice cream custard base

In a saucepan, combine milk, cream, sugar, and vanilla. Heat over medium until steaming (do not boil). Remove from heat and temper into the eggless mixture if using; whisk until fully combined and chill completely before churning (overnight or at least 4 hours). If using store-bought vanilla ice cream, skip to freezing step below.

Churn and freeze ice cream

Churn the custard in an ice cream maker according to manufacturer instructions until thick and scoopable. Transfer to a freezer-safe container and freeze until firm, at least 2–4 hours.

Set up fried milk ice cream pints

Scoop generous rounds of vanilla ice cream into a pint container. Slightly press to compact, layer in toasted blondie pieces, salted fudge sauce, and dulcey drizzle. Finish with a handful of cornflakes for crunch. Cap and freeze until ready to fry.

Fry frozen milk ice cream

Heat neutral oil in a heavy-bottomed pot or deep fryer to 375°F (190°C). Quick-fry frozen ice cream scoops for 10–15 seconds until the outside is just beginning to set and the interior remains soft. Use a slotted spoon to remove and drain on paper towels.

Assemble to-go pint

Layer fried ice cream with extra salted fudge, more dulcey drizzle, and additional cornflakes on top. Place into pint-sized container, seal, and label. Serve within 2 hours for best texture.