Ice Cream Crunch Bars
Ice Cream Crunch Bars! Also called I Scream Bars! Any ice cream you liked topped with a toasty crispy coconut, crispy rice, cashew topping. Easy to make and so delicious!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 3/4 cup unsalted cashews (chopped)
- 2 cup crispy rice cereal (be sure it's gluten-free)
- 1 cup sweetened (shredded coconut)
- 1/2 tsp kosher salt
- 1/4 cup brown sugar
- 1/4 cup butter
- 2 pints ice cream (see note above)
Instructions
- 1
Preheat the oven to 350F. Set out the ice cream for 30 minutes to allow it to soften.
- 2
Place the cashews, crispy rice cereal, coconut, salt, brown sugar, and butter on a baking sheet. Toss everything to combine evenly. Bake for 15 minutes total, stirring every 5 minutes for even toasting. Watch the mixture carefully the last 5 minutes so it doesn't burn. The coconut should be nice and toasted.
- 3
Allow the mixture to cool. Place the softened ice cream in a bowl and stir until smooth.
- 4
Line an 8x8 inch pan with foil. Place half the crunch mixture on the bottom of pan. Add the ice cream in 4-5 dollaps over top, then carefully smooth. Add the rest of the crunch mixture on top and press slightly to smooth.
- 5
Chill the bars for at least 6 hours until set. Slice and serve. Enjoy! The bars will keep for 1 week in the freezer.