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Crunchy Ice Cream Delight

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
  • Total Time
    Prep: 20 min. + freezing
  • Makes
    15 servings

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

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