by Sandy Kirby Quandt
This super simple gluten-free ice cream cake recipe is courtesy Blind Pig and the Acorn. I made a few changes to the original recipe. Be forewarned: this is really sweet.
- 1 stick butter melted
- 1 cup coconut
- 4 cups crushed rice Chex cereal
- 1/2 cup brown sugar
- 1 cup pecan pieces
- 1/2 gallon vanilla ice cream
- Chocolate syrup
Combine butter, coconut, Chex cereal, sugar, and pecans. Mix thoroughly.
Layer half of the mixture in the bottom of an oblong plastic dish with a lid.
Spread softened ice cream on top of mixture. Ice cream will spread easily if you set it out for 10-15 minutes. You can beat it with a mixer if you’d like. I didn’t.
Top with remaining Chex mixture. Cover and put in freezer until firm.
Drizzle with refrigerated chocolate syrup, if desired, and serve.
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