Ingredients
- 1,900 ml vanilla ice cream
- 350 gr crispy rice cereal
- 200 gr nuts (chopped)
- 160 gr coconut (shredded)
- 110 gr butter
- 110 gr packed brown sugar
Soften ice cream in refrigerator for 30 minutes. Meanwhile mix together cereal, coconut, nuts, sugar and butter. Spread half of themixture into bottom of 13x9-inch baking dish. Spoon ice cream over top, smoothing with back of spoon; sprinkle remaining coconut mixture over top. Freeze until set, about 30 minutes, or for up to1 day. let stand at room temperature for 5 minutes, cut into squares.
