Ice-Cream Crunch

A crunchy, buttery layer of crisp rice cereal, toasted coconut, and chopped nuts sandwiches a thick slab of vanilla ice cream in this no-bake frozen dessert. It’s basically the best parts of an ice cream sundae pressed into a sliceable bar.

The crunch mixture is where all the texture lives. Brown sugar and melted butter bind the cereal, coconut, and nuts into a crumbly, cookie-like layer that stays crispy even after freezing. Toasting the coconut and nuts first is what makes the flavor pop. Raw coconut and raw nuts taste flat by comparison.

Half the crunch goes on the bottom, softened ice cream gets spread over it, and the rest of the crunch goes on top. Freeze until firm, then cut into squares. That’s it.

Kitchen Tips

• Soften the ice cream in the fridge for 30 minutes, not on the counter. You want it spreadable, not melted. Melted ice cream refreezes icy and grainy.
• Press the bottom crunch layer down firmly so it holds together when you cut squares. A loose bottom layer crumbles when you try to serve.
• Use a sharp knife dipped in hot water to cut clean squares. Wipe between cuts for neat edges.
• This keeps in the freezer for up to a day, but the crunch is crispiest within the first few hours.

Variations

• Chocolate version: Use chocolate ice cream instead of vanilla and add cocoa powder to the crunch mixture.
• Peanut butter crunch: Swap the melted butter for melted peanut butter and use chopped peanuts.