Line a 7 ½" x 5 ½" rectangular Pyrex dish with parchment paper, scoop one pint of Jeni's Frosted Brown Sugar Cinnamon ice cream into it and smooth it out. Freeze for an hour or until frozen solid.
Remove the Pyrex dish from the freezer, lift up on the parchment paper to remove the ice cream from the dish, flip it upside down, remove the parchment paper and slice it in half.
Set up a dredging station with three bowls — flour in the first one, beaten eggs and milk in the second one and panko breadcrumbs in the third one.
Coat each block of ice cream in flour, submerge them in egg wash and cover them panko breadcrumbs. Repeat this step a second time if necessary and freeze for another hour or until frozen solid.
Heat oil in deep fryer or heavy skillet to 375°F and fry breaded ice cream blocks for 45 seconds each or until golden brown.
Place each block of deep fried ice cream between two Pop-Tarts and serve immediately.
