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Ice Cream Crunch Bars (I Scream! Bars)


  • Author: Erin Collins
  • Yield: 8 servings

Description

Ice Cream Crunch Bars! Also called I Scream Bars! Any ice cream you liked topped with a toasty crispy coconut, crispy rice, cashew topping. Easy to make and so delicious!

To make these gluten-free, be sure to use gluten-free crispy rice cereal. I Erewhon Crispy Brown Rice Cereal or Nature’s Path Brown Crispy Rice Cereal.

(Just a note Rice Crispys are not gluten-free because they contain malt syrup.)

You can use any ice cream you like here! My favorite is So Delicious Creamy Cashew Vanilla to keep these dairy-free. I’ve also made these with this homemade ice cream and they were unreal. Any kind you like, as long as there are not big chunky ingredients, will work.


Ingredients

  • 3/4 cup unsalted cashews, chopped
  • 2 cups crispy rice cereal (be sure it’s gluten-free)
  • 1 cup sweetened, shredded coconut
  • 1/2 teaspoon kosher salt
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 2 pints ice cream (see note above)

Instructions

  1. Preheat the oven to 350F. Set out the ice cream for 30 minutes to allow it to soften.
  2. Place the cashews, crispy rice cereal, coconut, salt, brown sugar, and butter on a baking sheet. Toss everything to combine evenly. Bake for 15 minutes total, stirring every 5 minutes for even toasting. Watch the mixture carefully the last 5 minutes so it doesn’t burn. The coconut should be nice and toasted.
  3. Allow the mixture to cool. Place the softened ice cream in a bowl and stir until smooth.
  4. Line an 8×8 inch pan with foil. Place half the crunch mixture on the bottom of pan. Add the ice cream in 4-5 dollaps over top, then carefully smooth. Add the rest of the crunch mixture on top and press slightly to smooth.
  5. Chill the bars for at least 6 hours until set. Slice and serve. Enjoy! The bars will keep for 1 week in the freezer.

Notes

MAKE IT DAIRY-FREE/VEGAN: Use dairy-free ice cream. Swap out the butter for Earth Balance Buttery sticks.

Nutrition

  • Serving Size: 8