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Crunchy Freeze

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A family favorite that is great for entertaining any time of the year. Very simple and elegant to make ahead. Simply delicious! Cut into squares and top with warm chocolate or caramel sauce. For holidays, you may add crushed candy canes on top of the warm sauce -- and try butter pecan or peppermint ice cream instead of vanilla!

Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 34.3g
  • 11%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a large bowl, stir together butter, cereal, brown sugar, coconut and pecans. Spread on a baking sheet.
  3. Bake in preheated oven 30 minutes, stirring every 10 minutes. Let cool completely.
  4. In a 9x13 inch dish, place two-thirds of the cereal mixture. Spread softened ice cream over cereal. Top with remaining cereal. Cover tightly and freeze 8 hours or overnight.
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Don't be fooled by this recipe's simplicity. It delicious and a big hit when served.


Wow, yum! I used butter pecan ice cream and it was AWESOME. Caramel sauce would've really topped it off, but it was sweet enough as is. I will be making this again, thanks!


I grew up knowing this is the recipe as "Aunt Nancy's Ice Cream Cake," the Aunt Nancy being my great aunt from Missouri. This is one of the first desserts I learned to make as a girl and is still a great option in summer. It is best made a day ahead. And make sure you get the toasted mixture nice and crunchy (but it burns fast!).