Ice-Cream Crunch
Yield
10 servingsPrep
15 minCook
0 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | cups |
vanilla ice cream
|
|
| 3 | cups |
crisp rice cereal
|
|
| 2 | cups |
coconut
shredded, toasted |
*
|
| 1 ½ | cups |
nuts
chopped, toasted |
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.9 | l |
vanilla ice cream
|
|
| 7.1E+2 | ml |
crisp rice cereal
|
|
| 473 | ml |
coconut
shredded, toasted |
*
|
| 355 | ml |
nuts
chopped, toasted |
|
| 118 | ml |
brown sugar
packed |
*
|
| 118 | ml |
butter
melted |
|
Directions
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 13x9-inch 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 to1 day.
Let stand at room temperature for 5 minutes, cut into squares.
