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Crunchy Ice Cream Recipe
|Margarine||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Crisp rice cereal||3 Cup (48 tbs)|
|Flaked coconut||2 Cup (32 tbs)|
|Chopped pecans||1 1⁄2 Cup (24 tbs)|
|Packed brown sugar||3⁄4 Cup (12 tbs)|
|Vanilla ice cream||1⁄2 Gallon (New York Variety)|
|Chocolate topping||7 Ounce (1 Bottle, Magic Shell Chocolate Topping)|
Serving size: Complete recipe
Calories 8565 Calories from Fat 4931
% Daily Value*
Total Fat 566 g870.4%
Saturated Fat 276.7 g1383.7%
Trans Fat 6.3 g
Cholesterol 863.7 mg287.9%
Sodium 2865.4 mg119.4%
Total Carbohydrates 812 g270.6%
Dietary Fiber 57.7 g230.8%
Sugars 663.7 g
Protein 110 g219.1%
Vitamin A 258.1% Vitamin C 62.9%
Calcium 273.2% Iron 99.4%
*Based on a 2000 Calorie diet
Spread in a 9x13 inch baking dish sprayed with nonstick cooking spray.
Bake at 300 degrees for 30 minutes or until golden brown, stirring frequently.
Return the cereal mixture to the bowl and mix in the brown sugar.
Spread half the rice mixture evenly in the 9x13 inch baking dish.
Slice the ice cream into 1/2 inch thick slabs and fit in a single layer over the cereal layer.
Spread the remaining cereal mixture over the ice cream.
Press layers gently.
Cover and freeze.
Cut to serve; drizzle each serving with the topping.