Ice Cream Crunch Recipes

CRUNCHY ICE CREAM DESSERT

Steps:

• In a large bowl, combine the cereal, brown sugar, peanuts and coconut. Drizzle with butter; stir until combined. , Press half of the mixture into an ungreased 13-in. x 9-in. dish. Cut ice cream into 3/4-in.-thick slices; arrange evenly over crust. Top with remaining crumb mixture; press down lightly. Cover and freeze until serving.

ICE CREAM CRUNCH

Steps:

• Combine flour, oats, and brown sugar. Stir well. Cut in butter with a pastry blender until the mixture resembles coarse meal. Stir in pecans. Spray a 13x9x2 inch pan with cooking spray. Press the crumb mixture in the bottom of the pan. Bake at 400 degrees for 10 minutes. Stir the crumb mixture, and let cool in the pan.
• Sprinkle half of the crumb mixture into a 9 inch square pan. Drizzle 1/4 cup chocolate syrup and 1/4 cup caramel topping over the crumb mixture in the pan. Spoon the ice cream into the pan, spreading evenly.
• Top with the remaining crumb mixture, chocolate syrup, and caramel topping Cover and freeze until smooth. Cut into squares and serve.
• Cooking time does not include freezer time.

ICE CREAM CRUNCH CAKE

Steps:

• Put a 9-inch springform pan in the freezer for 15 minutes. Meanwhile, let 1 container vanilla ice cream soften at room temperature.
• Remove the pan from the freezer. Spread a 1/2-inch-thick layer of softened vanilla ice cream on the bottom and up the sides of the pan. (If the ice cream gets too soft, return to the freezer.) Freeze until firm, about 45 minutes.
• Meanwhile, pulse the chocolate wafers in a food processor to break into large crumbs. Add the chocolate shell topping and pulse until the crumbs are moist, about 5 pulses; set aside.
• Let the chocolate ice cream soften at room temperature, about 15 minutes. Spread over the vanilla layer, firmly packing the ice cream into the pan. Spread the chocolate crumb mixture over the chocolate ice cream. Freeze until set, about 1 hour.
• Remove the remaining container vanilla ice cream from the freezer 15 minutes before assembling the final layer. Spread the ice cream over the crumb layer, packing it tightly, then smooth the top with an offset spatula. Freeze until firm, about 2 hours.
• To unmold, wipe the outside of the pan with a hot cloth, then run a hot knife around the inside; unlatch and remove the side. If the ice cream cake is too soft, refreeze 20 minutes.
• Spread 3 cups whipped cream over the top and sides of the cake. Freeze until set, about 20 minutes. Put the remaining 2 cups whipped cream in a pastry bag fitted with a star tip; pipe along the top and bottom edges of the cake and decorate with sprinkles. Return to the freezer; remove 15 minutes before serving and slice with a hot knife.

STRAWBERRY CRUNCH ICE CREAM BARS

Steps:

• For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
• Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer's instructions.
• Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight.
• Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Add the gelatin and melted butter and pulse just until combined. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry.
• Remove the ice cream from the freezer. Lift the ice cream on the parchment from the baking pan. Cut into 8 bars. Insert a popsicle stick in the bottom of each bar. Dredge each bar in the strawberry crunch mixture. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Freeze 1 hour to firm up before serving.