Ice Cream Crunch

1. Preheat oven to 350ºF.

2. Cut butter into the flour, oats, brown sugar, and nuts until mixture resembles coarse crumbs. A dough blender works great for this. If you don’t have one, I highly recommend purchasing one. Pat into a rimmed cookie sheet and bake for 15 minutes until lightly browned. Remove from the oven and allow to cool for about 10 minutes. Crumble while still warm.

3. Spread 2/3 of the crumbs onto the bottom of a 9×13 inch pan. Heat half of the caramel or chocolate topping in the microwave until pourable. Drizzle warm topping onto the crumb mixture.

4. Spread softened ice cream on top of the crumbs and chocolate. Spread to smooth. Sprinkle remaining 1/3 of crumbs over the ice cream. Warm the remaining caramel or chocolate topping in the microwave until pourable. Drizzle topping over ice cream and crumbs.

5. Cover with plastic wrap and freeze several hours or overnight. Allow to set for about 10 minutes before cutting.