Coconut Krispies Ice Cream Bars
Indulge in the tropical decadence of Coconut Krispies Ice Cream Bars, a creamy frozen treat with a crunchy twist! These delightful bars feature a golden crust made from toasted rice cereal and sweetened shredded coconut, brought together with a buttery caramel-like brown sugar blend. Topped with a luscious layer of whipped coconut cream, sweetened condensed milk, and heavy cream, this chilled dessert is the ultimate balance of texture and flavor. Perfect for summer gatherings or make-ahead frozen desserts, these bars are easy to prepare in just 20 minutes of active time. With their no-churn ice cream layer and irresistible coconut crunch, Coconut Krispies Ice Cream Bars are a must-try for anyone craving a refreshing and tropical sweet indulgence.
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Recipe Information
Ingredients
- 3 cups Rice cereal
- 1 cup Shredded sweetened coconut
- 6 tablespoons Unsalted butter
- 0.25 cup Light brown sugar
- 1 teaspoon Vanilla extract
- 1 14-ounce can Sweetened condensed milk
- 1 cup Heavy cream
- 1 cup Coconut cream
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C).
Spread the rice cereal and shredded coconut on a baking sheet and toast in the oven for 8-10 minutes, stirring occasionally, until golden brown and fragrant. Remove and let cool.
In a medium saucepan over medium heat, melt the butter and stir in the brown sugar. Cook until the sugar is dissolved and the mixture is bubbling, about 2-3 minutes.
Remove the saucepan from heat and stir in the vanilla extract. Pour this mixture over the toasted rice cereal and coconut, stirring until everything is coated evenly.
Line a 9x13-inch baking dish with parchment paper, leaving an overhang on two sides for easy removal later. Press the rice cereal mixture evenly into the dish to create a crust. Chill in the refrigerator while preparing the ice cream layer.
In a large mixing bowl, combine the sweetened condensed milk, heavy cream, coconut cream, and salt. Use a hand mixer or stand mixer to whip the mixture until light and fluffy, about 3-4 minutes.
Pour the whipped coconut mixture over the chilled cereal crust and spread evenly with a spatula.
Cover the dish with plastic wrap or aluminum foil and freeze for at least 6 hours, or overnight, until set.
To serve, lift the bars out of the dish using the parchment paper overhang. Cut into 12 even squares or rectangles.
Enjoy immediately or store any leftover bars in an airtight container in the freezer for up to 1 week.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 481 mg | 21% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 38.7 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 115 mg | 9% | |
| Iron | 9.3 mg | 51% | |
| Potassium | 217 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
