From the kitchen of Erin Permann
Un-Fried Ice Cream
What you need:
1 gallon of vanilla ice cream (I usually end up using a little less than the whole gallon)
1 C butter
1 1/2 C brown sugar
1 C shredded coconut
1/4 tsp cinnamon
1 (8 oz) pkg. sliced almonds
3 1/2 C. crushed Rice Chex
Crush your Rice Chex. I have found that putting about half of a regular size cereal box of Rice Chex into either a plastic bag to crush or a food processor yields the right amount.
Then remove your ice cream from the freezer. You need to be able to slice the ice cream like bread so it is easy to layer. You can either slice it in the container and scoop it out, or you can squeeze the whole container on to a cutting board and slice it that way.
Melt butter and sugar together over medium heat and bring to a boil.
Boil mixture for 1 minute.
Remove from heat and immediately add coconut, almonds, Rice Chex and cinnamon.
Press half of the mixture into a 9x13 pan. (Glass works best if you have it.)
Cover the mixture with the sliced ice cream and smooth over the edges so it covers the entire mixture.
Cover the ice cream with the rest of the coconut mixture. Cover with saran wrap and then tin foil to prevent freezer burn and freeze.
Serve once it has had some time to harden up.
Jessican. See more of my recipes here