Ingredients2 h 30 m servings 469 cals
- Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
- Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
- In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.
- Cook's Note:
- Depending on the serving sizes, this dessert serves from 12-16. I use a heavy plastic container with a fitted lid so it is much easier to serve and store leftovers.
Per Serving: 469 calories; 23.6 g fat; 64 g carbohydrates; 6 g protein; 55 mg cholesterol; 172 mg sodium. Full nutrition
ReviewsRead all reviews 4
Fantastic! We don't like coconut, so substituted 1/2 cup of quick rolled oats in the mixture instead of the coconut. Fabulous flavour.
Delicious topping. Much better than store bought fudge topping as it gets very gummy when frozen. I went a step further. First I didn't have what I needed for base & I wanted to make a dessert &...