Crispy Frozen Treats Recipe - Allrecipes.com
  • READY IN 30 mins

Crispy Frozen Treats

Recipe by  

"A fun and simple treat to put together on a hot summer day! No baking involved for this kid-friendly preparation of crispy ice cream bars."

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Ingredients Edit and Save

Original recipe makes 12 ice cream squares Change Servings

Directions

  1. Grease a 9x13 inch baking dish.
  2. In a medium bowl, stir together the crisp rice cereal, brown sugar, flake coconut, mixed nuts, and melted margarine. Place half of the crisp rice mixture in the bottom of the prepared baking dish.
  3. Cut the block of ice cream into 3/4 inch slices and arrange in baking dish, covering all of the crisp rice mixture. Sprinkle remaining crisp rice mixture over the top of the ice cream and gently press. Place baking dish in the freezer 15 minutes, or until set. Keep frozen until ready to serve. (Bars can be kept covered, in the freezer for 2 weeks.) Cut into squares and serve with thawed strawberries.
Kitchen-Friendly View
  • PREP 15 mins
  • READY IN 30 mins
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Reviews More Reviews

Jun 08, 2011

Overall: 4 stars as written, 5 stars (and lactose free!) when made to taste The ingredient count did not yield enough topping/bottom crust to impress me. It seemed chintzy almost. REVISIONS: -I doubled the mix, substituting 1-2 tablespoons of honey for some of the sugar (makes that 'fried' ice cream taste) -Added 1/2 t cinnamon, nutmeg -Added 1/2 cup crushed pecans (also key to the fried ice cream taste) - Added chocolate chips RESULT: The dessert was DELICIOUS and everyone loved it. I used Lactose Free Breyers vanilla because it is a bit softer but tastes exactly the same. The softness allowed me to cut these much more quickly and for the littlest kids to be able to bit into these without have them melt. Give it a try- you won't be disappointed!

 
Apr 19, 2010

My roommate used to make this, and I LOVED it! Thanks for sharing. It turned out great. Perfect for a hot summer day!

 

3 Ratings

Feb 15, 2011

A family favorite!!! If you like the 'fried ice cream' served at Mexican restaurants, you'll like this. No, you'll love it and won't be able to stop eating it!! I increased the amount of rice cereal/brown sugar/etc. topping, because that is my family's favorite part. I also added cinnamon to that mix and it was even better. Finally, we have tried it with homemade caramel sauce on top, honey drizzled over top, and even chocolate fudge sauce. All great ways to make the dessert even more decadent.

 

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Nutrition

  • Calories
  • 316 kcal
  • 16%
  • Carbohydrates
  • 36.4 g
  • 12%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 18.2 g
  • 28%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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