Toasted Almond Ice Cream Cake
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4 cups toasted rice cereal (like rice krispies), slightly crushed 1 cup sliced, toasted almonds 1 cup toasted, sweetened flake coconut 1 cup packed light brown sugar 2/3 cup unsalted butter, melted 2 quarts vanilla ice cream softened
In a large bowl, mix together cereal, toasted almond, toasted coconut, brown sugar and butter. Press half of mixture into the bottom of a 13 X 9 X 2 inch baking dish and chill slightly. Spoon softened ice cream over chill crust and press evenly using wax paper and your hands. Top with remaining crumb nixture. Cover and freeze for at least 4 hours or overnight.
To serve cut into 8 equal squares. Cut each square diagonally into triangles.
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