Dessert Ice Cream Crunch is an old-fashioned frozen dessert that combines creamy ice cream with a buttery, brown sugar crunch made from nuts, coconut, and crisp rice cereal. Recipes like this became especially popular in American home kitchens during the mid-20th century, when packaged cereals and store-bought ice cream inspired a new generation of easy, make-ahead desserts. Here, part of the crunchy mixture forms the base, softened ice cream creates a thick and creamy center, and the remaining crumbs are scattered over the top. The contrast between cold, smooth ice cream and the sweet, nutty crunch makes this an especially satisfying summer dessert, while its simple preparation makes it ideal for entertaining and family gatherings.
Ingredients
- 1 stick butter ( melted)
- ⅔ cup brown sugar (packed)
- ½ cup nuts (chopped )
- 1 cup flaked coconut
- 2 cups Rice Chex cereal (lightly crushed)
- ½ gallon ice cream (8 cups, softened)
Instructions
Step 1: Prepare the Crunch Mixture
- ⅔ cup brown sugar, ½ cup nuts, 1 cup flaked coconut, 2 cups Rice Chex cerealCombine the brown sugar, chopped nuts, flaked coconut, and lightly crushed Rice Chex in a large bowl.
- 1 stick butterPour the melted butter over the mixture.
- Stir until everything is evenly coated.
Step 2: Make the Bottom Layer
- Spread about ⅔ of the crunch mixture evenly over the bottom of a glass baking dish.
Step 3: Add the Ice Cream
- ½ gallon ice creamAllow the ice cream to soften enough to spread easily.
- Spread the ½ gallon of ice cream evenly over the bottom crunch layer.
Step 4: Add the Topping
- Scatter the remaining ⅓ of the crunch mixture evenly over the ice cream.
Step 5: Freeze
- Cover the dish and freeze until the ice cream is firm again, approximately 4–6 hours.
Step 6: Serve
- Remove from the freezer a few minutes before serving.
- Cut or scoop into 12 portions and serve cold.
Tips
- Choose your favorite nuts: Pecans or walnuts are particularly good with the brown sugar and coconut.
- Don’t pulverize the cereal: Lightly crush the Rice Chex so some larger pieces remain for texture.
- Soften, don’t melt, the ice cream: It should be spreadable but still thick enough to hold its shape.
- Try different ice cream flavors: Vanilla is a classic choice, but butter pecan, chocolate, caramel, or coffee would also work well.
- Toast the coconut: Lightly toasted coconut will give the crunch mixture a deeper, nuttier flavor.
- Make it ahead: Assemble the dessert the day before serving and keep it covered in the freezer.
- Add chocolate: A drizzle of chocolate or hot fudge sauce makes an easy finishing touch.
- Add caramel: Caramel sauce pairs especially well with vanilla or butter pecan ice cream.
- Let it rest before cutting: Leave the frozen dessert at room temperature for 5 to 10 minutes for easier slicing.
- Use a 9 × 13-inch dish: This size works well for creating a relatively thin, easily portioned frozen dessert.
Nutrition
Calories: 380kcalCarbohydrates: 42gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 55mgSodium: 190mgPotassium: 260mgFiber: 2gSugar: 32gVitamin A: 550IUVitamin C: 0.5mgCalcium: 120mgIron: 1.2mg