Best Crunchy Ice Cream Recipes

CRUNCHY ICE CREAM DESSERT

Steps:

• In a large bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined. , Press half of the mixture into an ungreased 13-in. x 9-in. dish. Cut ice cream into 3/4-in.-thick slices; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving.

CRUNCHY ICE CREAM DELIGHT

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add almonds; cook and stir 2-3 minutes or until toasted. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes; place in freezer 30 minutes., Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars.

CRUNCHY CHOCOLATE MALT ICE CREAM SANDWICHES

Steps:

• Mix 2 tablespoons each heavy cream and chocolate malt powder; brush onto thin slices of marble pound cake. Stir 1/4 cup chocolate malt powder into 1 pint softened vanilla ice cream; sandwich between the pound cake slices (cream-side in). Freeze at least 1 hour. Cut each sandwich in half and press the cut sides in crisp chocolate cereal (such as Cocoa Krispies).

CRUNCHY ICE CREAM BARS

Steps:

• Mix wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
• Spoon vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 min. or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.
• Freeze 4 hours or until firm. Let stand 10 min. at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.

CRUNCHY ICE CREAM BALLS

Steps:

• Melt butter, add brown sugar and cinnamon. Stir until well blended. Stir in cornflakes and spread on cookie sheet to cool. Crumble and store in air tight container.
• To make ice cream balls: Make balls of ice cream and roll in the crumbled cornflake mixture. Refreeze until ready to serve.
• Serve topped with your choice of sauce and a dollop of whipped cream.

CRUNCHY ICE CREAM DELIGHT

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add almonds; cook and stir 2-3 minutes or until toasted. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes; place in freezer 30 minutes., Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars.

CRUNCHY ICE CREAM BARS

Steps:

• 1. Mix wafers, pecans, coconut and butter until well blended. Press 1 Cup of the wafer mixture onto bottom of 9" square pan. 2. Spoon vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 minutes or until firm. Sprinkle with 1/4 Cup of remaining wafer mixture; cover with chocolate ice cream. Sprinkle with remaining wafer mixture. 3. Freeze 4 hours or until firm. Let stand 10 minutes at room temperature. Cut into bars and serve.

CRUNCHY ICE CREAM DELIGHT

Steps:

• Preheat oven to 375°. In a large skillet, melt butter over medium heat. Add almonds; cook and stir 2-3 minutes or until toasted. Stir in Rice Chex, coconut, brown sugar and salt. Press onto bottom of an ungreased 13x9-in. baking dish. Bake 5-6 minutes or until edges are golden brown. Cool 10 minutes; place in freezer 30 minutes.
• Gently spread ice cream over crust. Cover and freeze overnight. Cut into bars.

CRUNCHY ICE CREAM

Steps:

• Top large scoops of vanilla ice cream with a sprinkle of cinnamon sugar, a drizzle of honey, crushed corn flakes, chopped nut topping and a cherry on top. Serve.

CRUNCHY PEANUT BUTTER ICE CREAM

Steps:

• Combine the peanut butter and sugar until smooth.
• Add the milk.
• Blend on low speed until smooth and the sugar is dissolved. Stir in the heavy cream and the vanilla, only stirring as much as necessary.
• Follow your ice cream freezer instructions and process as directed.
• It's best to process for at least 8 hours, but it's still very tasty if you eat it right away--it will just be a little runny.
• I served this with dark chocolate ganache.