Ingredients
12
12 servings
- •⅓ cup butter, melted
- •1 cup brown sugar
- •½ cup sliced almonds
- •1 cup sweetened flaked coconut
- •1 cup high-protein crisp rice and wheat cereal (such as Kellogg's® Special K®) - crushed
- •½ gallon vanilla ice cream, softened
- •1 (6 ounce) package chocolate chips
- •¾ cup light corn syrup
- •½ cup evaporated milk
Instructions
- Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
- Smooth the ice cream in an even layer over the crust. Sprinkle top with remaining cereal mixture.
- In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth. Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.
Nutritional Facts
Per 12 servings
- Calories: 469
- Carbohydrate: 64g
- Fat: 24g
- Fiber: 3g
- Protein: 6g
- Sugar: 47g
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