Ingredients
Method
- Preheat the oven to 350°F (175°C). Set out the ice cream for 30 minutes to allow it to soften.
- Place the cashews, crispy rice cereal, coconut, salt, brown sugar, and butter on a baking sheet. Toss everything to combine evenly. Bake for 15 minutes total, stirring every 5 minutes for even toasting. Watch the mixture carefully the last 5 minutes so it doesn't burn. The coconut should be nice and toasted.
- Allow the mixture to cool completely. Place the softened ice cream in a bowl and stir until smooth.
- Line an 8x8 inch (20x20 cm) pan with foil, leaving an overhang on the sides. Place half the crunch mixture evenly on the bottom of the pan. Add the ice cream in 4-5 dollops over top, then carefully smooth it out with an offset spatula. Add the rest of the crunch mixture on top and press slightly to smooth.
- Chill the bars for at least 6 hours until completely set. Slice and serve. Enjoy! The bars will keep for 1 week in the freezer.
Notes
- Toasting Tip: Keep a close eye on the crunch mixture in the oven, especially during the last 5 minutes. Coconut can go from perfectly golden to burnt very quickly. Stirring every 5 minutes ensures even toasting and prevents scorching. Listen for a subtle nutty aroma and watch for a light golden-brown color.
- Ice Cream Softness: For the best results, ensure your ice cream is adequately softened but not fully melted. It should be pliable enough to stir smoothly but still hold its shape when spread. If it's too runny, the layers might mix too much. I've found that about 30 minutes at room temperature usually does the trick.
- Storage & Make-Ahead: These Ice Cream Crunch Bars can be made ahead of time and stored in an airtight container in the freezer for up to 1 week. For best texture, let them sit at room temperature for 5-10 minutes before serving. This recipe is also perfect for a gluten-free swap by simply ensuring your crispy rice cereal is certified gluten-free. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ice Cream Softness: For the best results, ensure your ice cream is adequately softened but not fully melted. It should be pliable enough to stir smoothly but still hold its shape when spread. If it's too runny, the layers might mix too much. I've found that about 30 minutes at room temperature usually does the trick.
- Storage & Make-Ahead: These Ice Cream Crunch Bars can be made ahead of time and stored in an airtight container in the freezer for up to 1 week. For best texture, let them sit at room temperature for 5-10 minutes before serving. This recipe is also perfect for a gluten-free swap by simply ensuring your crispy rice cereal is certified gluten-free. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.