Rice Krispie Ice Cream With Raspberry Coulis

This Rice Krispie ice cream is a summer show stopper.

We might not have known we needed it, but now we can’t live without it. It’s all the fun of classic Rice Krispie treats with a summer twist!

Dina Driggs shares the recipe for Rice Krispie Ice Cream with a Raspberry Coulis.

For more recipes from Dina, follow her on social at @DinasDiner or online at www.dinasdiner.com.

Rice Krispie Ice Cream with Raspberry Coulis

INGREDIENTS

• 4 Cups Rice Crispy Cereal
• 2/3 Cup Butter
• 1 Cup Sugar
• 1 1/2 Cup Coconut, sweetened, flaked
• 1/2 Gallon Premium Vanilla Ice Cream
• 4 Cups Raspberries
• 1/2 Cup Sugar

INSTRUCTIONS

1. Preheat the oven to 350°.
2. Put Rice Krispies and coconut in a large bowl.
3. Melt the butter and sugar in a small saucepan. Cook until sugar is dissolved, about 3 minutes.
4. Pour over the cereal mixture and coat well.
5. Spread out on a large cookie sheet and bake for 30 minutes.
6. Stir the mixture every 10 minutes using a large spatula to bring up the uncooked cereal from the bottom. It may look burned, but I promise it is not. Stir everything until it turns a golden brown.
7. While cereal mixture is cooling, remove ice cream from the freezer to soften.
8. Put half the cereal mixture in a 13 x 9 dish. Cover with scoops of ice cream until all the ice cream has been used
9. Smooth out the ice cream and pour the remaining cereal mixture on top. Use your hands to push the cereal into the ice cream. Cover and freeze overnight.
10. When ready to serve, mash raspberries and mix with sugar. Let sit for 10 minutes to create a delicious syrup. Spoon over each piece.