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Ice Cream Crunchies

 Ice Cream Crunchies
Four ingredients are all Sady Craig needs for these frosty bars. "Kids have so much fun putting these together", notes the Lapeer, Michigan reader.
12 ServingsPrep: 10 min. + chilling


  • 1/2 cup light corn syrup
  • 1/2 cup peanut butter
  • 3 cups crisp rice cereal
  • 2-1/2 cups vanilla ice cream, softened


  • 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.
  • 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.
Nutritional Facts: 1 serving (1 piece) equals 183 calories, 9 g fat (3 g saturated fat), 12 mg cholesterol, 152 mg sodium, 25 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.