Home recipes: ice-cream crunch
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Vanilla ice cream |
| 3 | cups | Crispy rice cereal |
| 2 | cups | Shredded coconut, toasted |
| 1½ | cup | Chopped nuts, toasted |
| ½ | cup | Packed brown sugar |
| ½ | cup | Butter, melted |
Directions
Soften ice cream in refrigerator for 30 minutes. Meanwhile mix together cereal, coconut, nuts, sugar and butter.
Spread half of themixture into bottom of 13x9-inch baking dish.
Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top. Freeze until set, about 30 minutes, or for up to1 day.
let stand at room temperature for 5 minutes, cut into squares. Source: Canadian Living magazine [Jul 95] Originator: Wanda Taylor, Ameliasburg, Ontario, Canada
Per Serving: about 485 calories, 7 g protein, 32 g fat, 46 g carbohydrate
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