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Crunchy Ice Cream Treats

southern.chef's picture
  Corn cereal 2 1⁄4 Cup (36 tbs), crushed
  Butter/Margarine 1 Tablespoon
  Crunchy peanut butter 1⁄4 Cup (4 tbs)
  Brown sugar 1 1⁄2 Tablespoon
  Vanilla ice cream 1 Quart, softened
  Fruit preserves/Hot fudge topping 1⁄4 Cup (4 tbs)

Place crushed cereal in an 8-inch square pan, bake at 325° for 10 minutes or until toasted.
Place 10 (5-ounce) paper cups in a 12-cup muffin pan for easy handling.
Combine crushed cereal, butter, peanut butter, and brown sugar, press 1 tablespoon mixture into the bottom and slightly up sides of each cup.
Freeze 10 minutes.
Spoon enough ice cream into cup to cover crumbs.
Spoon a heaping teaspoon of fudge topping in each cup.
Layer remaining ice cream into cups.
Cover cups with one large piece of aluminum foil.
Insert a popsicle stick into each cup through foil.
Freeze 8 hours or until firm.
Peel off cups to serve.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 302 Calories from Fat 135

% Daily Value*

Total Fat 15 g23.6%

Saturated Fat 7.8 g38.9%

Trans Fat 0 g

Cholesterol 44.8 mg14.9%

Sodium 114.9 mg4.8%

Total Carbohydrates 37 g12.4%

Dietary Fiber 2.3 g9.2%

Sugars 26.9 g

Protein 6 g12.3%

Vitamin A 8.7% Vitamin C 6.2%

Calcium 12.6% Iron 2.4%

*Based on a 2000 Calorie diet

Crunchy Ice Cream Treats Recipe