Snap Crackle Crunch Ice Cream

It's hot here in Topeka. As I type this, the little Weather Channel icon on my computer tells me it’s 104 outside. The grass is dry and crunching underfoot and many farmers are facing the real possibility of crop failure from too much heat and not enough rain. And I know there are a lot of you around the country that are feeling our pain with your own hot-weather battle.

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 November 15, 1961. (I always called her Grandma Drake, even though she wasn’t my grandmother.) The recipe’s name was simply “Dessert.” I decided to call it Snap Crackle Crunch Ice Cream because of the feel and sound that the topping/crust makes with its toasted Rice Krispies, pecans, and coconut.

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!

Yield: 16

Author: Linda Ditch

Snap Crackle Crunch Ice Cream

A delicious ice cream dessert with its creamy center and crunchy top and bottom.

Ingredients

• 2 1/2 cups Rice Krispies
• 1 cup pecans
• 1 cup coconut
• 1 stick unsalted butter
• 3/4 cup light brown sugar
• 1/2 gallon (2 quarts) ice cream

Instructions

1. Preheat oven to 300 degrees F. Take the ice cream from the freezer to soften.
2. 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.
3. Take out half of the mixture and set it 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.
4. To cut, dip a knife into very hot water, and then wipe off with a towel before cutting to make the job easier.