Thursday, August 11, 2011

Crunchy Ice Cream Dessert

Ok, this recipe is INDEED a find!!! One of Heather's friends served something like this to us several years ago, and she wouldn't tell us the recipe, only that it "had Chex in it." I have been wondering what exactly was in it for a long time. . . (fast forward to last week). . . we were unpacking our new house in Boise, and it was HOT outside. I happened to open up our cookbook box, and came across our Taste of Home "Cool and Creamy" book. I asked Heather if she wanted to try something with ice cream to celebrate the new house. She gave me a quick nod, and I opened up the book, and this recipe jumped right out. I was so excited because the picture looked like "that ice cream thingy with the Chex" that we tried so many years ago! I quickly jumped in the car and ran over to the store and bought a couple things, came home and made it. I'm not sure if it's the EXACT recipe that Heather's friend made, but it's really close. Needless to say, our first night in our new house, Heather and I lazily flopped on the couch after our unpacking marathon and had three pieces each. It was THAT good.

2 Cups crushed Rice Chex
2/3 cup packed brown sugar
1/2 cup chopped peanuts
1/2 cup flaked coconut
1/2 cup butter, melted
1/2 gallon vanilla ice cream

In a large bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined.

Press half of the mixture into an ungreased 9"x 13" dish. Cut ice cream into 3/4 in.-thick slices*; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving. Yield: 12-15 servings

*If you don't want the mess from cutting your ice cream (like we did), we just softened it a bit and spread it over the crust. Spread very slowly and carefully though, so you don't pull up the crust off the bottom of the pan. Keep in mind you will also need to freeze it longer (probably overnight) before serving if you do this so it can harden.

Source: Taste of Home Cool and Creamy