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Half-Homemade Ice Cream Layer Crunch (Big-Batch)

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Half-Homemade Ice Cream Layer Crunch (Big-Batch)
Dairy Dairy
16 Servings Serving Icon
50 Minutes Preferences Icon
Easy Easy
Allergens info-icon
Contains
- Dairy - Tree nuts
Diets info-icon
- Vegetarian - Pescatarian

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Looking for a way to enhance regular store bought ice cream? Add this incredible crunch topping, drizzle some chocolate on top, and voila! Fancy ice cream, with minimal work! You may want to double the crunch recipe, it’s addicting!

Directions

Prepare the Crunch

1. Combine all crunch ingredients and spread onto cookie sheet.
2. Bake at 325 degrees Fahrenheit for 20 minutes, mixing occasionally.
3. Divide into four parts.

Assemble

1. Partially thaw chocolate ice cream. Divide and spread into two 16×10 inch pans.
2. Sprinkle two parts of crunch over chocolate layers. Freeze until set.
3. Partially thaw vanilla ice cream. Spread over crunch in both pans. Top with remaining crunch.
4. Melt chocolate. Drizzle over crunch.

Credits

Photography by Tamara Friedman

Recipe tags


Addictive Crunch topping Dairy Ice cream Ice cream topper Large yield Milchig Milchige No-bake Shavuos
Half-Homemade Ice Cream Layer Crunch (Big-Batch)

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