If you’re looking for a make-ahead ice cream dessert that is impressive, easy to serve, and compares to a yummy ice cream sundae, look no further. Crispy crust made from gluten-free ingredients. Your favorite ice cream flavor. And the toppings that make you weak in the knees. Combined in a 9×13 pan and frozen solid for easy transportation and simple serving.
My friends named this Cool Colorado Crunch decades ago, because Ice Cream Dessert was just a little too boring. This recipe was originally from my mom, and we have been enjoying it off and on through the years.
The bottom crust is a perfectly salty, crunchy layer that adds pizzazz to vanilla ice cream. You can substitute any flavor of ice cream. I think butter pecan, Moose Tracks or cookie dough are good options.
You can customize it with whatever additions you want. The original doesn’t call for it, but layers on top of the ice cream can include marshmallow creme, chopped nuts, sliced bananas, maraschino cherries, cookie crumbles, or sprinkles.
There are no rules with this dessert that is essentially a prepped-ahead ice cream sundae. Easily cut beautiful squares to serve without having a counter full of messy toppings.
The thick fudge sauce used in this dessert can be from the store, or try making your own – my hot fudge sauce is a delicious alternative!
Cool Colorado Crunch
Ingredients
Crust and Topping Ingredients
- 2 1/2 c Rice Chex cereal crushed
- 1/2 c pecans or nuts of your choice chopped
- 1/2 c flaked coconut
- 2/3 c brown sugar
- 1/2 c melted butter
Ice Cream Layer
- 1/2 gallon vanilla ice cream or flavor of your choice
- fudge sauce
Extras, if desired
- Reddi Whip
- nuts
- brownie bits
Instructions
- Combine crust ingredients until crumbly and pat 2/3 of the mixture into a 8" square pan with defined squared sides. Reserve 1/3 of the crumbs for the top.
- Remove carton from ice cream and slice chunks of ice cream to layer on top of the crust.
- Spread fudge sauce on top of ice cream.
- Add another layer of ice cream, if you have enough.
- Sprinkle remaining crumb mixture onto top.
- Freeze at least 2 hours before cutting and serving.
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