Crunchy Ice Cream

  • Prep Time
    20 min + Freezing
  • Serves


  • 2 tablespoons butter
  • ½ cup slivered almonds
  • 1 cup Rice Chex
  • ½ cup sweetened shredded coconut
  • ½ cup brown sugar
  • ⅛ teaspoon salt
  • 1 carton United Dairy Golden vanilla bean ice cream, softened if necessary 

How to

  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 13×9-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.

Recipe and image provided by Taste of Home website.

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