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Ice Cream Crunch

 Ice Cream Crunch
Settle in with a slice of this easy dessert, a summertime favorite at the willmar Minnesota home of Carol Seybert.
12-16 ServingsPrep: 15 min. + freezing


  • 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


  • In a large saucepan over medium heat, cook butter and brown sugar
  • until butter is melted and sugar is dissolved.
  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.