We all need a dessert recipe in our collection that allows us to make it well ahead of the occasion. This is a perfect one for that! You can trade it up by choosing a different flavor of ice cream. Using gluten-free rice crispies makes it a gluten-free choice. This is one recipe I turn to when my family members come to visit who have celiac disease and have to avoid all gluten - (Dessert without gluten is tricky to pull off for those of us who don't have to think about it everyday. It would also work as an egg-free dessert which is also tricky to think of on the spot.) It's ready in a snap and can be pulled out of the freezer whenever you need it. This was my version of a gluten-free birthday cake. I made one using Mountain Blackberry Ice Cream and another using Maple Nut. Both were delicious and devoured!
Coconut Crispy Ice
Cream Crunch
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½ cup butter or margarine
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2 cups flaked coconut
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½ cup brown sugar, packed
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1 cup chopped nuts, optional
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3 cups crisp rice cereal
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½ gallon ice cream, softened (any flavor)
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In
a pan over medium heat, cook butter and brown sugar until butter is melted
and sugar is dissolved. Stir in
remaining ingredients. Press half of
mixture into a greased 9 x 13 pan. Spread
ice cream over crust and top with remaining mixture. Freeze until firm.
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