It's hot here in
As I was looking through Mamaw’s box of farmhouse recipes for one to share with you, I was thinking of something cool. And nothing gets much cooler than ice cream! Mamaw got this recipe from Velma Drake, the mother of my Great-Aunt Mabel, on
There was just one trick with this recipe. The ingredients listed a 1/2 gallon of ice cream, which was the common measurement for an ice cream container back in 1961. However, that’s not so in 2012. Most are now 1/2 quart less. I used Blue Bell Natural Vanilla Bean Ice Cream not only because it tastes great, but also because, as it says on the container, it still comes in a 1/2 gallon size. (And no, they didn’t pay me to say that. I just like it!)
I enjoyed this dessert with its creamy center and crunchy top and bottom. Next time I may try a different ice cream flavor, such as cinnamon, cherry, blueberry, chocolate…
Oh, for the record, The Picky Eater tasted this dish and gave it the thumbs up! Yipee!
Snap Crackle Crunch Ice CreamServes 16
2 1/2 cups Rice Krispies1 cup pecans
1 cup coconut
1 stick unsalted butter
3/4 cup light brown sugar
1/2 gallon (2 quarts) ice cream
Preheat oven to 300 degrees F. Take ice cream from freezer to soften.
Place the first four ingredients in a 9- by 13-inch baking dish and place in the oven for 30 minutes, stirring occasionally. Remove from oven and stir in the brown sugar. Let sit for 10 minutes to cool a bit.
Take out half of the mixture and set aside. Spread the remaining mixture over the bottom of the baking dish. Spread the ice cream over the mixture, and then sprinkle the remaining half of the mixture over the ice cream. Cover and put into the freezer until firm.
To cut, dip a knife into very hot water, and then wipe off with a towel before cutting to make the job easier.