12/9/2023 0 Comments Ice cream crunch barI like these in small bowls with a spoon or fork. Once it’s frozen back up again, use your parchment or foil to lift the whole thing out of the pan and slice into squares. Top your ice cream with the remaining crisp mixture. The eat will help it glide over the ice cream smoothly and make the process much easier! Continue dipping and spreading until it’s smooth. Stand next to your sink with hot water running and use a large metal spoon dipped in the hot water to spread ice cream. Avoid dumping the whole thing in there at once. With your ice cream very soft and smooth, just spoon large spoonfuls as evenly as possible in your 9×13 pan. If you’re not careful, you will mix up your bottom layer of crisp. As you place your ice cream on your crisp mixture, try to plop it on as evenly as you can. It helps to stir it vigorously as it softens until it’s nice and smooth. The consistency you’re going for is soft serve ice cream. ![]() At this point you can leave it at room temperature for a while, or very carefully microwave at a low heat to gently soften, stirring in between. Use a sharp knife to cut it into several large chunks. Softening the Ice Cream: I’ve found it helps to tear off ice cream container and place the whole frozen block into a large bowl. Think soft serve that comes out of a machine that’s the perfect texture. It’s important that your ice cream is very soft. Half of this mixture gets spread on the bottom of a 9×13 pan. It might seem like a weird, or simple combination, but stick with me. Together, you get sweet, crunchy, chewy, and crispy with so many great natural flavors and textures. If you have a nut allergy, just leave out the nuts and make it up with extra krispies and coconut. Mix rice krispies, coconut, brown sugar, pecans, and melted butter and slowly toast them in the oven. This doesn’t seem like much, but this is where the magic is. See blog post for photos of this process. Spreading the Ice Cream: If you’re not careful, you will mix up your bottom layer of crisp. Cover pan with plastic or foil and chill until firm (preferably overnight.) When ready to serve, use foil/parchment to completely remove ice cream from pan. Gently press top crisp into ice cream with hands. Spread ice cream out evenly and then top with remaining crisp mixture. Use a spoon and very gently spread mixture, being careful to not lift up crisp from bottom of pan. Gently spoon softened ice cream on top of mixture. Remove half of crispy mixture and spread remaining half in an even layer on the bottom of pan. ![]() Remove from oven when toasted and golden brown and let mixture cool completely. Bake for about 30 minutes, stirring once or twice during cooking time. Drizzle butter over mixture and combine well (a fork, or clean hands work well.) If desired, sprinkle in a few shakes of ground cinnamon and mix in. Place Rice Krispies, pecans, coconut, and brown sugar in a 9×13 inch pan. Line a 9×13 inch pan with foil or a parchment sling, extending a little over the edges of pan.
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