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For those of you who love homemade ice cream but choose to stay away from it due to the raw eggs, this recipe is just for you. Only three ingredients, takes five minutes to create, and no compromising on the taste. Then, prepare a few mix-ins and toppings and make it an ice cream sundae party!
1 (8-ounce) container Kineret Whipped Topping
1 package instant vanilla pudding
1 cup non-dairy creamer
1/2 cup creamy peanut butter
1/2 cup corn syrup
1/2 cup chocolate syrup
2 and 1/2 cups Rice Krispies
4 ounces (about 2 cups) shredded coconut
3/4 cup brown sugar
3/4 stick (6 tablespoons) margarine
1/2 cup mini chocolate chips
Place whipping cream in a mixing bowl. On high speed, beat until stiff. Add vanilla pudding and non-dairy creamer and mix until well combined.
For plain vanilla ice cream, transfer to a 9×13-inch pan or large container and freeze overnight.
To make the sauce, place peanut butter, corn syrup and chocolate syrup into a saucepan over a medium-low flame. Stir constantly until completely smooth. Let cool slightly. Transfer while still warm into a squeeze bottle for easier drizzling.
For the crunch, preheat oven to 350 degrees Fahrenheit. Mix together Rice Krispies, coconut and brown sugar and spread out on a cookie sheet in a flat layer. Cut margarine into very small pieces and scatter over Rice Krispie mixture. Bake in preheated oven for 15 minutes. Stir and then bake for an additional 10 minutes. Remove from oven and let sit for five minutes before stirring in chocolate chips.
Now for the fun part—the toppings! Believe me, this is worth the extra steps. You will see for yourself; it gives your ice cream that perfect gooey, crunchy, chocolaty finish.
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