A nutty cereal crust full of almonds and coconut forms the base of a vanilla ice cream dessert topped with a homemade chocolate syrup and served frozen.
Preparation Time
15 mins
Cooking Time
5 mins
Total Time
20 mins
Calories
469 Calories
Recipe Instructions
Step 1
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.
Step 2
Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
Step 3
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 2 hours; remove about 15 minutes before serving.
Ingredients
1 cup brown sugar
1 cup sweetened flaked coconut
1 (6 ounce) package chocolate chips
0.5 cup evaporated milk
0.5 gallon vanilla ice cream, softened
0.33333334326744 cup butter, melted
0.5 cup sliced almonds
0.75 cup light corn syrup
1 cup high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®)
