Dessert Recipes
Raspberry Coconut Ice Cream Dessert
Ingredients
Base and Filling
- 1/2 cup (1 stick) butter, melted
- 3/4 cup brown sugar
- 2 cups Rice Krispies
- 3/4 cup coconut
- 1 cup nuts
- 1/2 gallon vanilla ice cream, softened
Topping
- 1 (10 ounce) package frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
Instructions
- Use a 13 x 9 inch pan.
Base and Filling
- Melt butter. Mix with brown sugar, Rice Krispies, coconut and nuts.
- Combine and bake for 30 minutes at 350 degrees F, stirring every 10 minutes.
- Remove and save 1/2 mixture for topping.
- Press other half into a 13 x 9 inch pan.
- Smooth softened ice cream onto hot mixture. This will not spread, so drop evenly, smooth over top with back of spoon.
- Sprinkle remaining mixture over top and freeze for 8 to 10 hours.
- Serve with warm topping.
Topping
- Mix sugar and cornstarch together.
- Add berries and cook until thick.