Ice Cream Treasures

Ice Cream Treasures
Photo by Lee Harrelson


  • 1/3 cup slivered almonds, toasted
  • 2 cups whole-grain toasted oat cereal (such as Cheerios)
  • 1 ½ cups (6 ounces) chocolate-covered English toffee candy bars (such as Heath), crushed
  • 8 cups vanilla reduced-fat ice cream (such as Healthy Choice), softened
  • 2 tablespoons butter, melted
  • 1/3 cup flaked sweetened coconut, toasted
  • 2/3 cup packed dark brown sugar
  • + 2 more ingredients
    • 1/3 cup slivered almonds, toasted
    • 4 cups crispy rice cereal squares, crushed (such as Rice Chex)

Stir crushed candy into ice cream. Cover and freeze until ready to use. Combine cereals, brown sugar, and remaining ingredients in a large bowl, stirring until well blended. Press half of cereal mixture in bottom of a 13 x 9-inch baking pan. Let ice cream stand at room temperature 20 minutes or u...

View full recipe at My Recipes


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