Ice-Cream Crunch
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 485485 cal |
| pro | 7 g7g pro |
| total fat | 32 g32g total fat |
| carb | 46 g46g carb |
"This recipe has been a family favourite for years," says Wanda. Some tastes — such as crispy cereal, coconut and ice cream we never outgrow.
Ingredients
- 8 cups vanilla ice cream 8 cups vanilla ice cream
- 3 cups crispy rice cereal 3 cups crispy rice cereal
- 2 cups shredded coconuts , toasted2 cups shredded coconuts, toasted
- 1-1/2 cup chopped nuts , toasted1-1/2 cup chopped nuts, toasted
- 1/2 cup packed brown sugar 1/2 cup packed brown sugar
- 1/2 cup butter , melted1/2 cup butter, melted
Preparation
Soften ice cream in refrigerator for 30 minutes. Meanwhile, mix together cereal, coconut, nuts, sugar and butter.
Spread half of the mixture into bottom of 13- x 9-inch (3 L) glass baking dish. Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top. Freeze until set, about 30 minutes, or for up to 1 day. Let stand at room temperature for 5 minutes; cut into squares.
Additional information :
Tip: On baking sheet, toast coconut in 330°F (180°C) oven for 5 minutes or until golden, tossing once or twice.
- Keywords : Dessert; Snacks; Freeze or Refrigerate; Ice cream; Sugar;
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