Mmm-Mmm Ice Cream Cake
makes 12 servings
1/3 cup butter, melted
1 cup brown sugar
1/2 cup sliced almonds
1 cup sweetened flaked coconut
1 cup high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®)
- crushed
1/2 gallon vanilla ice cream, softened
1 (6 ounce) package chocolate chips
3/4 cup light corn syrup
1/2 cup evaporated milk
Mix melted butter, brown sugar,
almonds, coconut, and crushed
cereal together in a bowl until
thoroughly combined and crumbly.
Press half the mixture into a
9x13-inch dish; reserve remaining
mixture.
Smooth the ice cream in an even
layer over the crust.
Sprinkle top with remaining
cereal mixture.
In a saucepan, combine the
chocolate chips, corn syrup,
and evaporated milk over low
heat until the chocolate
chips have melted; stir the
mixture until combined and
smooth.
Heat to a bare simmer, and
cook, stirring constantly,
until the syrup has thickened,
5 to 10 minutes.
Allow to cool for about 10 minutes,
then drizzle syrup over the top
of the cake.
Freeze the cake until firm, at
least 1 hour; remove about
15 minutes before serving.
PREP 15 mins
COOK 5 mins
READY IN 1 hr 30 mins
Footnotes
Cook's Note
Depending on the serving sizes,
this cake serves from 12-16.
I use a heavy plastic container
with a fitted lid so it is
much easier to serve and store
leftovers.
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