Crunchy Munchy Ice Cream Dessert: A Sweet, Nostalgic Treat
There’s a special kind of joy in the creamy, crunchy layers of this Crunchy Munchy Ice Cream Dessert that feels like a summer night wrapped in sweetness. Whether I’m sharing it at a family cookout or savoring a quiet scoop at home, it always brings warmth and smiles.
Ingredients
Crunchy Layer:
- 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
Ice Cream:
- 1/2 gallon vanilla ice cream
Raspberry Sauce:
- 18 ounces fresh raspberries or frozen
- 3/4 cup sugar
Instructions
- In a large saucepan over medium heat, melt the butter.
- Stir in the sugar until dissolved and the mixture is smooth.
- Remove from heat and quickly fold in Rice Krispies and coconut flakes (if using) until evenly coated.
- Press the mixture into a greased 9×13-inch pan and allow to cool completely until set.
- In another saucepan, combine raspberries and sugar for the sauce. Cook over medium heat, stirring occasionally, until berries break down and the sauce thickens (about 10–15 minutes).
- Let raspberry sauce cool before using.
- To serve, scoop vanilla ice cream into bowls, top with chunks of the crunchy mixture, and drizzle with raspberry sauce.
Notes
- Make the crunchy topping a day ahead and store in an airtight container.
- For a twist, use strawberry or blueberry sauce instead of raspberry.
- Try it with chocolate or coconut ice cream for even more flavor fun!