Crunchy Ice Cream Bars Recipes

Steps:

• Mix wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
• Spoon vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 min. or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.
• Freeze 4 hours or until firm. Let stand 10 min. at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.

Steps:

• For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
• Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer's instructions.
• Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight.
• Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Add the gelatin and melted butter and pulse just until combined. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry.
• Remove the ice cream from the freezer. Lift the ice cream on the parchment from the baking pan. Cut into 8 bars. Insert a popsicle stick in the bottom of each bar. Dredge each bar in the strawberry crunch mixture. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Freeze 1 hour to firm up before serving.

Steps:

• Using a sharp knife, cut the candy bars into 1/4- to 1/2-inch chunks. You should have about a cup. Place the chunks in a bowl, cover and freeze overnight.
• Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, and continue whisking until completely blended, about 1 minute more. Pour in the cream, milk and vanilla extract, and whisk to blend.
• Transfer the mixture to an ice cream maker and freeze, following the manufacturer's instructions.
• After the ice cream stiffens (about 2 minutes before it is fully frozen), add the candy (broken up into pieces), then continue freezing until the ice cream is ready.

Steps:

• In a large saucepan over medium heat, cook butter and brown sugar until butter is melted and sugar is dissolved. , In a large bowl, combine cereal, coconut and nuts; add sugar mixture and stir until coated. Press half into a greased 13-in. x 9-in. dish. Spread ice cream over crust. Top with remaining cereal mixture. Freeze until firm.

Steps:

• MIX wafers, pecans, coconut and margarine until well blended. Press 1 cup of the wafer mixture firmly onto bottom of 9-inch square pan.
• SPOON vanilla ice cream over crust; carefully spread to form even layer. Freeze 25 minute or until firm. Sprinkle with 1/4 cup of the remaining wafer mixture; cover with the chocolate ice cream. Sprinkle with the remaining wafer mixture.
• FREEZE 4 hours or until firm. Let stand 10 minute at room temperature to soften slightly. Cut into 16 bars to serve. Store leftover bars in airtight container in freezer.

Steps:

• Mix corn syrup thoroughly with peanut butter. Add cocoa krispies cereal and stir until well coated. Press mixture evenly and firmly into bottom of buttered 13x9x2 inch pan. Place in freezer until firm. Cut into 12 three inch squares and place a slice of ice cream between each 2 squares. Cut each square into two bars. To store, wrap individually in foil and keep in freezer until needed.