A make ahead ice cream dessert is perfect to have on hand for summer entertaining, especially when it feeds a large crowd.
Crunchy Ice Cream Dessert gets its name from the salty, sweet, nutty, crunchy base made from almonds, coconut, and crushed Chex cereal. Serve as is or embellish with chocolate sauce, caramel or some fresh fruit.
2 tablespoons butter
1/2 cup sliced almonds
1 cup crushed Rice Chex cereal
1/2 cup flaked coconut
1/2 cup brown sugar
1/8 teaspoon salt
2 quarts vanilla ice cream, softened
1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add almonds and cook, stirring, for 2-3 minutes or until toasted.
3. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13 x 9-inch baking dish.
4. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes. Place in freezer for 30 minutes.
5. Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars.
Recipe from Simple & Delicious Magazine
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