Crunchy Munchy Ice Cream Dessert
This popular ice cream dessert has a crunchy topping made with browned butter, sugar, and Rice Krispies cereal and is layered between vanilla ice cream and topped with a homemade raspberry sauce. The best ice cream dessert recipe!
Servings: 16
Ingredients
- 3/4 cup Salted Butter (1 1/2 sticks)
- 1 1/4 cups Sugar
- 5 cups Rice Krispies Cereal
- 1 1/2 cups Sweetened Coconut Flakes (OPTIONAL)
- 1/2 gallon Vanilla Ice Cream
Raspberry Sauce:
- 18 ounces Fresh Raspberries (or frozen)
- 3/4 cup Sugar
Instructions
- Start by preheating the oven to 350 degrees. In a small saucepan, melt the butter and sugar over medium heat until the mixture is smooth and the sugar is completely dissolved, about 3 minutes. For a more brown butter taste, melt the butter for about 4-5 minutes longer.
- Pour the Rice Krispies cereal (and coconut flakes, if using) into a large bowl. Pour the butter and sugar mixture over the cereal mixture and coat well.
- Spread the mixture on a large cookie sheet (light colored if possible). Bake for about 20-22 minutes. Stir halfway through cooking time. Keep checking to ensure the Rice Krispies crunch topping isn't becoming too brown.
- Remove the vanilla ice cream from the freezer to allow it to start to soften. Put half of the Rice Krispies topping into a 9 x 13 baking pan.
- Scoop ice cream scoops and carefully place on top of the crunch topping. Repeat until all of the ice cream is used. Smooth out the ice cream by using the back of the ice cream scoop, a spatula, or your clean hands to press the ice cream evenly into the topping.
- Press the remaining half of the Rice Krispies topping onto the ice cream. Cover and place in the freezer to freeze for about 6-8 hours or overnight.
- Make the raspberry topping. This can be done two different ways. The easy method is to just mix the fresh raspberries with sugar in a bowl and set aside for about 15 minutes to allow the sugar to dissolve. The other method is to cook the raspberries and sugar in a saucepan for about 10-15 minutes, stirring often until the sugar is dissolved. Let cool before using as a topping.
- When ready to serve, cut into bars and spoon the fresh raspberry sauce over each piece of the crunchy ice cream bars.
Notes
See the post to answer Frequently Asked Questions
Nutrition
Calories: 520kcal | Carbohydrates: 66g | Protein: 6g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 75mg | Sodium: 213mg | Potassium: 341mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1.357IU | Vitamin C: 15mg | Calcium: 165mg | Iron: 3mg
