Crunchy Ice Cream Delight Recipe

Crunchy Ice Cream Delight Recipe
Crunchy Ice Cream Delight Recipe photo by Taste of Home
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Crunchy Ice Cream Delight Recipe

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Four generations of home cooks have shared our crunchy ice cream bars. If you love almonds like my family does, double the butter and almonds and save half to sprinkle on top. —Angie Ricklefs, Sioux City, Iowa
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + freezing
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + freezing

Ingredients

  • 2 tablespoons butter
  • 1/2 cup slivered almonds
  • 1 cup crushed Rice Chex
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup packed brown sugar
  • 1/8 teaspoon salt
  • 1 carton (1-3/4 quarts) vanilla bean ice cream, softened if necessary

Directions

Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add almonds; cook and stir 2-3 minutes or until toasted. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes; place in freezer 30 minutes.
Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars. Yield: 15 servings.
Originally published as Crunchy Ice Cream Delight in Simple & Delicious February/March 2015

Nutritional Facts

1 serving: 212 calories, 11g fat (6g saturated fat), 31mg cholesterol, 108mg sodium, 26g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 2 tablespoons butter
  • 1/2 cup slivered almonds
  • 1 cup crushed Rice Chex
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup packed brown sugar
  • 1/8 teaspoon salt
  • 1 carton (1-3/4 quarts) vanilla bean ice cream, softened if necessary
  1. Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add almonds; cook and stir 2-3 minutes or until toasted. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes; place in freezer 30 minutes.
  2. Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars. Yield: 15 servings.
Originally published as Crunchy Ice Cream Delight in Simple & Delicious February/March 2015

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