Ice Cream Crunchies Recipe
- 1/2 cup light corn syrup
- 1/2 cup peanut butter
- 3 cups crisp rice cereal
- 2-1/2 cups vanilla ice cream, softened
- 1. In a large bowl, combine corn syrup and peanut butter; stir in cereal. With buttered hands, press the mixture into a greased 13-in. x 9-in. pan. Refrigerate for 15 minutes.
- 2. Cut cereal mixture into 12 rectangles; remove from the pan. Place 1/2 cup ice cream on six rectangles; top with remaining rectangles. Wrap each in plastic wrap and freeze until firm. May be frozen for up to 2 months. Cut in half before serving. Yield: 1 dozen.
1 piece: 183 calories, 9g fat (3g saturated fat), 12mg cholesterol, 152mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 4g protein
Reviews for Ice Cream Crunchies
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.