We are huge ice cream lovers at our house. If you saw how many containers of ice cream I usually have in my freezer, you’d probably laugh or maybe even judge us :). My boys can open a brand new half-gallon container and have it gone it one night. They don’t know the meaning of a small bowl of ice cream.
Because my boy’s love of ice cream is real, I knew this Rice Krispie Ice Cream Dessert would be a sure-fire winner at our house.
This dessert was actually called Aunt Betty’s Ice Cream Dessert, but since I don’t know who Aunt Betty is, and because I changed up the recipe just a bit, I gave it a more descriptive name. I do know that if Aunt Betty were my aunt, I would love her to pieces and she’d probably be my favorite aunt because she definitely makes a killer ice cream dessert.
Funny thing is, my husband does actually have an Aunt Betty, but this isn’t her recipe. So Aunt Betty, wherever or whoever you are, I love, love, love you for sharing this ridiculously delicious dessert.
This dessert is so fast and simple to make. I started making 20 minutes before we left for church a couple Sundays ago. It took me 10 minutes to make and then I threw it in the freezer and had dessert already for that day. You can use any flavor of ice cream with this and it will be delicious. I made it with Tillamook Chocolate Peanut Butter (our fav!) and it was amazing. I can’t wait to try it with other flavors.
- 1 cup brown sugar
- ½ cup butter
- 3 cups Rice Krispies
- 2 cups sweetened coconut
- Softened ice cream (any flavor, I didn't use quite a full half- gallon)
- Chocolate syrup (optional)
- In a medium saucepan, melt butter and brown sugar together over medium low heat. Remove from heat and stir in Rice Krispies and coconut.
- Press a little more than half of the Rice Krispie mixture into the bottom of a 9x9-inch baking dish.
- Carefully spread softened ice cream over crust.
- Spread remaining Rice Krispie mixture on top of the ice cream and gently press.
- Freeze several hours or until ice cream firms back up.
Recipe Source: Adapted from Worldwide Ward CookBook; Mom’s Best Recipes