Ice Cream Crunch Recipe

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Settle in with a slice of this easy dessert, a summertime favorite at the willmar Minnesota home of Carol Seybert.
TOTAL TIME: Prep: 15 min. + freezing
MAKES:12-16 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 12-16 servings


  • 1/2 cup butter, cubed
  • 1/2 cup packed brown sugar
  • 3 cups crisp rice cereal
  • 2 cups flaked coconut
  • 1 cup chopped mixed nuts
  • 1/2 gallon vanilla ice cream, softened

Nutritional Facts

1 serving (1 each) equals 337 calories, 22 g fat (12 g saturated fat), 44 mg cholesterol, 249 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved.
  2. In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm. Yield: 12-16 servings.
Originally published as Ice Cream Crunch in Taste of Home June/July 1999, p64

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Reviewed Jul. 4, 2012

"I've been making this dessert for over 40 years using pecans instread of mixed nuts. It wouldn't be summer if I didn't make it at least once. It really is easy. I stick the pan with the crisp mixture in the freezer for a few minutes to harden it before adding the ice cream. Don't skip greasing the pan. You'll regret it. I discovered when I made it today that I had accidently picked up Butter Pecan instead of Vanilla ice cream. Didn't matter."

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