Want a easy dessert to have on hand for when unexpected company comes?
Maybe just to eat when the munchies hit at 10:00 at night? Then this is perfect for you.
Easy to make, great taste, and for you gluten intolerant people out there, this is something you can eat. Just be sure your ice cream doesn’t have Malt flavoring in it.
Since you are mainly using ice cream, you can change the flavor to suit your own tastes. Also the nuts can be changed. The recipe calls for vanilla and walnuts. I used strawberry and slivered almonds. Chocolate would be good, maybe with pecans. Endless choices. Just make it some morning and pop in the freezer and there you are.
The Farm Journal cookbook has several ice cream desserts recipes, as they are so easy to put together and great to have on hand. If you have your own homemade ice cream so much the better.
2 Tablespoons butter
¼ cup brown sugar, firmly packed
1 cup rice cereal squares crushed
⅓ cup chopped nuts
⅓ cup flaked coconut
1 quart vanilla ice cream (or flavor of your choice)
Melt butter in skillet; add brown sugar and heat slowly, stirring until blended. Add crushed rice cereal. Toss well to coat with the butter-sugar mixture. Remove from heat; add nuts and coconut.
Reserve ⅔ cup cereal mixture for topping. Spread remaining cereal mixture into an 8 inch square pan. Spread softened ice cream on top. Sprinkle with the rest of the cereal mixture. Freeze. Wrap well after it is frozen. Cut in squares to serve. Let soften for a few minutes before cutting. Makes 9 servings.