Monday, May 12, 2014

Crispie Caramel Ice Cream Dessert:

It's really nice to have a fabulous and even impressive dessert that takes little to no time to make and even better if it has very few ingredients! Well, believe it or not, this dessert is all that and more!!
It's so easy, takes 5 ingredients and is SO good!!! It's going to be fabulous for the summer, but I first tried it in the winter and it was fabulous then too, so don't limit yourself to just the summer!
I hope you give it a try!!!

 
3/4 cup (12 tblsp.) Butter, softened
1 & 1/2 cups brown sugar
3 & 3/4 cups Rice Crispie cereal
1/2 gallon (8 cups) vanilla ice cream, softened enough to spread easily
Caramel Ice Cream Topping

Directions for a 9x13 baking dish:
In a medium bowl, mix together butter, brown sugar and cereal. I used a spatula for this, and my butter was just about melted, so it worked fine. Mix until well combined. You don't want any big chunks of butter or sugar. Press 2/3 of this mixture into the bottom of a greased 9x13-inch baking dish. Place in the freezer and let it stand until your ice cream is really soft. When it's soft enough, spread it gently and evenly over the crust. Sprinkle with the remaining 1/3 of the cereal mixture. Cover and freeze until firm (preferably over night). Allow to stand for about 10 minutes and then cut it to serve. Drizzle with caramel ice-cream topping before serving!
Enjoy!!

Directions for cupcakes:
The same as above, except line a muffin tin with paper cupcake liners. Divide 2/3 of the rice crispy mixture evenly between 20 cupcake liners. Using the back of a spoon, firmly press the mixture down in each cup. Allow to freeze while your ice cream softens. Divide the ice cream evenly between all the cupcakes (you might have a little leftover). Sprinkle with the remaining 1/3 cup rice crispy mixture. Freeze until firm. Remove from muffin tins and place in an airtight container. Store in the freezer! Drizzle with caramel ice-cream topping before serving!
 
Note:
-I've made both the pan version and the cupcake version. Both are equally delicious!
-You can do the crust after your ice cream is already softened, but I found that the crust won't break up, if it's really good and cold, so I like to let it freeze for the entire time it takes the ice cream to soften.
-You can actually use any ice cream topping you want. I'm not a huge caramel fan, but I LOVED it on this! I think it just blends really well with the brown sugar flavor in the crust.
-This is a great make-ahead dessert! As long as it's sealed really tight, it lasts really well in the freezer!
 
 
 

2 comments:

Jennie said...

This looks so good! I will have to try it! Just found your blog through the Saturday blog hop! You can stop by and visit me here!
-Jennie
http://www.thediaryofarealhousewife.blogspot.com/

Karissa Wagner said...

Hey!
Thank so much for stopping by! I hope you try out the dessert! Thanks for inviting me to your blog! I can't wait to check it out!!