O summertime. What a great excuse to eat ice cream on a daily basis...you see I live in the middle of hot, humid nebraska and I play outside with my boys all day!! I am usually not the type to dish up a bowl of ice cream, but make it taste like deep fried ice cream without all the work, and I’m in. You can make up to 15 bars at a time, freeze them, cut them, and throw them each in an individual zip-top bag and your grab-n-go ice cream is ready!
Ice Cream Crunch Bars
3 cups Rice Krispie Cereal
2 cups shredded sweetened coconut
3/4 cups brown sugar
8 tablespoons butter melted
1 cup mini chocolate chips
1/2 gallon vanilla ice cream, softened to the consistency of soft serve
Optional but even more delicious: Heat a large skillet over medium low heat and add coconut. Toast, stirring constantly, until golden brown. Remove from heat.
Preheat oven to 300 degrees. Line a 9×13 inch pan with foil, extending a little over the edges of pan.
Place Rice Krispies, coconut, and brown sugar in pan. Drizzle butter over mixture and combine well. Bake for about 20 minutes, stirring every 5 minutes during cooking time. Remove from oven when toasted and golden brown and let mixture cool completely.
Remove half of crispy mixture and spread remaining half in an even layer on the bottom of prepared foil lined pan. Gently spoon softened ice cream on top of mixture. Use a spoon and very gently spread mixture, being careful to not lift up crisp from bottom of pan. Spread ice cream out evenly and then top with mini chocolate chips, then remaining crisp mixture. Gently press top crisp into ice cream with hands. Cover pan with plastic or foil and chill until firm (preferably overnight.) When ready to serve, use foil to completely remove ice cream from pan. Slice into 15 squares and serve.
Recipe from Our Best Bites
Makes 15 bars.