Crunchy Freeze

14 Reviews

Prep: 10 min
Cook: 30 min
Ready In: 8 hr

“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!” - by NICOLEFAUSTHUNT

Ingredients

1/2 cup butter, melted
2 1/2 cups crispy rice cereal
3/4 cup brown sugar
1 1/4 cups flaked coconut
1 cup chopped pecans
1/2 gallon vanilla ice cream, softened

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Metric US

Original recipe yields 1 - 9x13 inch dish

Directions

Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, stir together butter, cereal, brown sugar, coconut and pecans. Spread on a baking sheet.
Bake in preheated oven 30 minutes, stirring every 10 minutes. Let cool completely.
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.

Nutrition

Amount Per Serving (15 total)

Calories
356 cal
18%

Fat
24.2 g
37%

Carbs
34.3 g
11%

Based on a 2,000 calorie diet

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Reviews (14)

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RIGGINS

Mar. 31, 2009

"Don't be fooled by this recipe's simplicity. It delicious and a big hit when served...." See more"

CookieDough

Mar. 30, 2008

"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!..." See more"

CaroleM

Aug. 3, 2004

"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 g..." See morereat 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!)."

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