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.

Enjoy!

I wish you well,

Sandy

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