This dessert is great to make in advance and keep in your freezer until you are ready to serve it. The only problem with that is you have to find space for a 9x13 dish in your freezer. That can be a challenge for some people. Not me, I never have that problem (insert sarcasm). I definitely did not inherit that problem from my mother. Thanks mom.
My grandma, Rosie, has been making this dessert for at least 25 years. It obviously had a different name at one time but no one remembers what that was. We just call it the Grandma Rosie’s Ice Cream Dessert and everyone knows what you mean. It is a combination of a sweet and crunchy top and bottom with vanilla ice cream in the middle. The crunchy part is made right in the 9x13 and cooked in a low oven until golden brown. After the mixture has cooled half is removed and set aside to be used on top. The trick is in the ice cream. You have to buy the old school ice cream that comes in a box. You unfold the box around the ice cream, cut it into 1 inch pieces and layer over the crunchy mixture. We always use light ice cream.
The Perfect Pairing for this recipe is chocolate sauce. The dessert is great on its own but it is so much better with a drizzle of chocolate sauce. Go figure.
Grandma Rosie’s Ice Cream Dessert
Grandma Rosie, Grandma of Lindsay at Perfecting the Pairing
· 3 oz. sliced almonds
· 3 1/2 cup Rice Chex (measure, then crush)
· 1 cup brown sugar
· 1 cup coconut
· 1 stick butter
· 1/2 gallon vanilla ice cream
Preheat oven to 250 degrees F. Mix the first four ingredients in a 9x13 dish. Cut up butter and place on top of the mixture. Place in the oven for 45 minutes to 1 hour or until golden brown. Stir every 15 minutes. Allow to cool.
Pull half of the mixture out of the dish and set aside. Unfold the box of ice cream and slice into 1 inch slices and place over the mixture. Smooth out ice cream and add the reserved topping. Place in freezer until ready to serve. Great with chocolate sauce!