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Rice Krispie Ice Cream
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Description
Crunchy Rice Krispie topping on vanilla ice cream.
Ingredients
- ½ gallons Vanilla Ice Cream (we Prefer Chapman's Brand)
- ½ cups Butter, Melted
- 2 cups Rice Krispies
- ½ cups Chopped Pecans
- ½ cups Shredded Sweetened Coconut
- ½ cups Brown Sugar
Preparation
Set ice cream out to soften. Preheat oven to 250 F.
Place the butter, Rice Krispies, pecans, and coconut on a baking sheet or pan. Stir and toast in the oven until light brown, about 10 minutes. Stir every few minutes. Remove from oven and stir in the brown sugar. Allow the mixture to cool.
Place 2/3 of the crumbs into a 9×9 pan. Spread the softened ice cream over the top. Sprinkle the remaining crumbs on top. Cover and freeze for 6 hours. Cut into squares and serve. It may need to be thawed for half an hour before serving. It will depend on your freezer and the type of ice cream you use.
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