I am so excited to finally get this Rice Krispie Ice Cream Dessert recipe on the blog! It has been a favorite for years. You know our family likes a good ice cream dessert, and this is definitely my top favorite! It even tops the Oreo Brownie Ice Cream Cake I posted a while back…now, that is saying something!
I have LOVED this dessert from the time I was a small child. The first time I remember having it was at a wedding reception when I was probably 8 or 9 and being, like, “What is this?” I loved the almost caramel-like flavor the Rice Krispie crust had, the combo of brown sugar and butter, and a hint of coconut and pecans. It had such a regal flavor that I didn’t quite know how to place it. It was topped with a simple fruit sauce and whipped cream, and I thought I had died and gone to heaven with every bite.
My mom must have gotten the recipe because my next memory of this delicious dessert couldn’t have been much later. I was still really young. My parents were going to some grown-up party, and my mom had made that dessert to take. When she was getting it out of the freezer, it slipped out of her hands, and the pan and the dessert fell to the ground, breaking the glass dish and, of course, ruining the dessert. I remember crying when my mom said it was too dangerous to try and eat it because there were glass shards in it. I had been dreaming about them bringing home a leftover piece, and now all hope was gone. Yes, food has always meant a lot to me. 🙂
Now as a grown-up, I can make it as much as I want, and I LOVE to make it for company. It literally takes 10 minutes to make and is always a hit! You would think I would have posted this years ago, but here’s my problem: I find it easiest to make the night before, so it has time to freeze up nicely, but the lighting is terrible at night for step-by-step photos. Even if that weren’t the biggest issue, it disappears so quickly when served that I never remember to get a shot of it plated.
Well, I’m proud to say that last week we were having some people over for dinner, and I purposely waited until the morning to make it so I could get pictures. I also took it out right before they got here and used a few pieces for pictures. If you ever come to my house for dinner and there is a piece or slice of something missing, it means that recipe is going on the blog. 🙂
I…CAN’T…WAIT…for you to try this amazing dessert. You can top it with other things besides fruit glazes. It also tastes amazing with caramel sauce or caramel syrup. Hot fudge or chocolate sauce is another great option, and to be honest, it even tastes great without toppings. Come back and let me know which topping you prefer! My favorites are raspberry glaze or caramel sauce. YUM!
More Crowd-Pleasing Desserts
- Mint Chocolate Chip Ice Cream Cake
- Strawberry Delight Sheet Cake
- Best Ever Banana Bundt Cake
- No-bake Cherry Cheese Cake
- Oreo Poke Cake
- Magnolia Bakery Blueberry Jamboree
step-by-step pictures for how to make Rice Krispie Ice Cream Dessert
Tips for making Rice Krispie Ice Cream Cake
- Let the ice cream sit out for about 30 minutes so it is easier to work with.
- Plan to make the dessert at least 12 hours in advance of serving so the ice cream has time to harden.
- Melt the butter and brown sugar until the sugar is just dissolved. Do not bring it to a boil or even a simmer.
- Be sure to reserve 1 cup of the Rice Krispie mixture to sprinkle on top.
- Using a small plastic bag over your hand or using the butter wrapper can help you press down the crust evenly.
- Evenly scoop out the ice cream to cover the entire crust. (I prefer to use 2-3 quarts of ice cream, but you can use more or less depending on how thick you want the ice cream layer.)
- Use your hand placed inside of a sandwich bag to help even the ice cream out and make it as flat as you can.
- Cover tightly before putting it in the freezer. Using a baking dish that has a lid is very helpful.
- Take out of the freezer 20 minutes before you plan to serve it. This makes it easier to cut and serve.
- Serve with a berry glaze or your favorite ice cream toppings. Top with sprayable whipped cream like Reddi-wip.
- 2 quarts vanilla ice cream (can add more if you want a thicker ice cream layer)
- 2 cups Rice Krispies Cereal
- 1 cup shredded coconut
- ½ cup chopped pecans
- ½ cup butter
- 1 cup brown sugar, lightly packed
- Topping(s) of choice and spray whipped cream
- Set out ice cream before prepping anything else.
- Spray a 9x13 pan with cooking spray and set aside. (Instead of cooking spray, you can use the wrapper from the butter to grease it if the wrapper still has a little butter on it.)
- In a medium-sized mixing bowl, combine the Rice Krispies, coconut, and chopped pecans. Set aside.
- In a small saucepan, melt together the butter and brown sugar until just melted. Pour it into the Rice Krispie mixture and stir until everything is coated.
- Press all but 1 cup of the Rice Krispie mixture into the bottom of the prepared 9x13 pan.
- Scoop out the vanilla ice cream and evenly place it over the crust as pictured above.
- Use your hand covered with a sandwich bag or some plastic wrap to press it down gently and help even it out.
- Next, sprinkle the remaining 1 cup of Rice Krispie mixture over the top of the ice cream. Place a tight-fitting lid or tin foil over the dessert and place in the freezer. Keep it as level as possible.
- Take the dessert out of the freezer 20 minutes before you plan to serve. Cut into squares and top with your favorite topping and spray whipped cream.