Description
Rice krispie ice cream is the perfect crunchy, creamy frozen dessert. Easy to make, freezer-friendly, and totally nostalgic.
Ingredients
Scale
- 2½ cups Rice Krispie cereal
- 1 cup chopped pecans
- 1½ cups sweetened shredded coconut
- ¾ cup brown sugar
- 8 tablespoons unsalted butter (melted)
- Optional: ground cinnamon
- ½ gallon vanilla ice cream (softened)
Instructions
- Preheat oven to 300°F. Line a 9×13-inch baking pan with foil or parchment.
- Mix cereal, pecans, coconut, and brown sugar in pan.
- Pour melted butter over, stir to coat. Add cinnamon if using.
- Bake 30 minutes, stirring halfway. Let cool completely.
- Press half of crisp into pan.
- Spread softened ice cream evenly over base.
- Add remaining crisp on top and press gently.
- Freeze for 6+ hours or overnight.
- Slice and serve cold.
Notes
- Great with peanut butter, fruit mix-ins, or chocolate chips.
- Try dairy-free or gluten-free versions for dietary needs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake, Freeze, Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approx. 120g)
- Calories: 315 kcal
- Sugar: 22 g
- Sodium: 125 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 35 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg