Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Ice Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nuts | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 cups vanilla ice cream
- 3 cups crispy rice cereal
- 2 cups shredded coconut toasted
- 1½ cups toasted chopped nuts
- ½ cup packed brown sugar
- ½ cup butter melted
Directions
Soften ice cream in the refrigerator for 30 minutes.
Meanwhile mix together cereal, coconut, nuts, sugar and butter.
Spread half of the cereal mixture into the bottom of baking dish then spoon ice cream over top smoothing with back of a spoon.
Sprinkle remaining cereal mixture over top and freeze until set.
Let stand at room temperature for 5 minutes then cut into squares.
Category:Cathy's Recipes
Category:Ice cream Recipes
Category:Puffed rice Recipes
Category:Coconut Recipes
Category:Nut Recipes