Recipe Index


Home Page
Return to Ice Cream Recipes Index


Ice Cream Crunch

2 c. Rice Krispies, crushed
1 c. grated coconut
1/2 c. chopped pecans
1/2 c. chopped almonds
1 stick butter, melted
1 c. light brown sugar
1/2 gallon vanilla or coffee ice cream
Caramel or butterscotch sauce

Mix Krispies, coconut, nuts and butter in a pan and brown in the oven. Remove from oven and add brown sugar. Line 9 x 13 pan with wax paper. Halve crunch mixture; layer half of crunch in pan and put ice cream on top. Top with remaining crunch mixture. Cover and freeze. Serve with caramel or butterscotch sauce as topping.

Print This Recipe