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Crunchy Munchy Ice Cream Dessert Bars with Raspberry Topping Recipe

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4.3 from 72 reviews

  • Author: Ava
  • Total Time: 40 minutes prep and cooking + 6-8 hours freezing time
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This Crunchy Munchy Ice Cream Dessert features a deliciously crispy Rice Krispies and butter topping baked to golden perfection and layered with creamy vanilla ice cream. Finished with a fresh raspberry sauce, this easy-to-make treat delivers delightful textures and flavors perfect for summer gatherings or anytime you need a refreshing sweet treat.

Ingredients

For the Crunchy Topping

  • 3/4 cup Salted Butter (1 1/2 sticks)
  • 1 1/4 cups Sugar
  • 5 cups Rice Krispies Cereal
  • 1 1/2 cups Sweetened Coconut Flakes (OPTIONAL)

For the Ice Cream Layer

  • 1/2 gallon Vanilla Ice Cream

For the Raspberry Sauce

  • 18 ounces Fresh Raspberries (or frozen)
  • 3/4 cup Sugar

Instructions

  1. Preheat Oven and Melt Butter: Preheat your oven to 350°F (175°C). In a small saucepan, melt the butter and sugar together over medium heat, stirring until smooth and sugar dissolves completely, about 3 minutes. For a nuttier, brown butter flavor, continue melting the butter for an additional 4 to 5 minutes, watching carefully to avoid burning.
  2. Mix Cereal and Butter Mixture: Place the Rice Krispies cereal and optional coconut flakes into a large bowl. Pour the warm butter and sugar mixture over the cereal mixture, stirring well to ensure all pieces are coated evenly.
  3. Bake the Crunchy Topping: Spread the coated cereal mixture evenly on a large, light-colored cookie sheet. Bake in the preheated oven for 20-22 minutes, stirring halfway through to prevent uneven browning. Keep a close eye to prevent the topping from getting too dark.
  4. Prepare Ice Cream Base: Remove vanilla ice cream from the freezer to soften slightly. Layer half of the baked Rice Krispies topping in the bottom of a 9 x 13-inch baking pan.
  5. Add Ice Cream Layer: Scoop the softened vanilla ice cream and gently spread over the crunchy topping in the pan, smoothing with the back of the scoop, spatula, or clean hands to create an even layer.
  6. Top with Remaining Crunch: Press the remaining half of the Rice Krispies topping evenly over the ice cream layer. Cover the pan tightly and place in the freezer for at least 6 to 8 hours or overnight to set fully.
  7. Prepare Raspberry Sauce: Either mix fresh raspberries with sugar in a bowl and let sit for 15 minutes to macerate, or cook raspberries and sugar in a saucepan over medium heat for 10-15 minutes, stirring often until sugar dissolves and sauce thickens slightly. Allow to cool before serving.
  8. Serve: When ready to enjoy, remove the ice cream dessert from the freezer. Cut into bars and spoon the raspberry sauce generously over each serving. Serve immediately.

Notes

  • Use light-colored cookie sheet to prevent the topping from browning too quickly.
  • Softening the ice cream slightly before spreading makes layering easier.
  • Coconut flakes add extra texture and flavor but are optional.
  • The raspberry sauce can be served fresh or cooked depending on desired sweetness and texture.
  • Freezing overnight ensures the dessert sets firmly for clean cutting.
  • For easier cutting, let the dessert sit at room temperature a few minutes before slicing.
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/crunchy-munchy-ice-cream-dessert-bars-with-raspberry-topping-recipe/