I’m sure there is something the matter with telling you all about how I’m learning to run and then featuring ice cream in my very next post.
Yes… there must be something not quite right about this…
I can’t put my finger on it… oh, well.
Oh, hey, guess what? I made an ice cream treat! Want to hear about it? Perfect.
Michael has had a hankering for this for about the last 1,796 days. And I’m only just getting to it. We make ice cream or ice cream treats once every other week, so you can imagine it’s taken some time to get to it. What, with all the chocolatey goodness and the frozen yogurt mania going on around here.
Fried ice cream bars are something Michael remembers eating in his childhood. I’d never tried them before and panicked when they didn’t really look very beautiful, sure I’d messed it up. He assured me it was all about the taste not the beauty here. Still unable to cope, I ate it with my eyes closed and holy mother of pearl. My life was changed.
I understand why Michael liked fried ice cream bars so much. And I’ll give you a hint: it has nothing to do with the ice cream.
Ice cream is sort of a perk here. I used a store-bought ice cream here, since you need a firm structure that homemade ice cream just can’t seem to match. Feel free to use whatever vanilla (or other flavor) strikes your fancy.
But the real money-maker here is the topping. Holy cow. It’s not for the faint of heart. Coconut, pecans, brown sugar, butter, and crispy rice… oh baby, it’s good. And rich.
*Notes on the recipe: really, truly let your ice cream sit out for a long time before spreading it over the bottom topping. We’re talking at least 20-30 minutes. It should look woebegone and forlorn. Melted beyond repair. Then you know it’s right. Please don’t be like me and panic. All is well. It’s supposed to look extra melty. It will spread much better this way.
- 3½c crisp rice cereal (any brand will do)
- 1c shredded coconut
- 1c chopped pecans
- 1c brown sugar
- ¾c (1½ sticks) butter, melted
- pinch salt
- 1½ quarts ice cream (this is a standard Dreyers size)
- Set ice cream out on the counter to melt. Combine cereal, coconut, pecans, brown sugar, butter, and salt.
- Spread mixture out on a baking sheet and bake at 300 degrees for 30 minutes. Stir every 10 minutes for best browning. Allow mixture to cool.
- Divide cereal mixture in half. Sprinkle half in the bottom of a 2-quart baking dish (either 11″ x 7″ or 8″ x 8″) Spread melted/softened ice cream as best you can over topping. Sprinkle over second half of cereal mixture.
- Freeze at least 2-3 hours before serving. Slice into squares to serve.
- optional: Michael says this is really yummy drizzled with caramel, chocolate, or raspberry sauce.