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Ice-Cream Crunch

 

35

Yield

10

servings

Prep

15

min

Cook

0

min

Ready

45

min

Trans-fat Free, Good source of fiber
 

Ingredients

1.9 l vanilla ice cream
710 ml crisp rice cereal
473 ml coconut
shredded, toasted
*
355 ml nuts
chopped, toasted
118 ml brown sugar
packed
*
118 ml butter
melted

Directions

Soften ice cream in refrigerator for 30 minutes.

Meanwhile mix together cereal, coconut, nuts, sugar and butter.

Spread half of the mixture into bottom of 13x9-inch baking dish .

Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top.

Freeze until set, about 30 minutes, or for up to1 day.

Let stand at room temperature for 5 minutes, cut into squares.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 38869% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 196mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 13%
Sugars g
Protein 13g
Vitamin A 13% Vitamin C 4%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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