I’m in New York right now for a publishing event (BEA). If Kate wasn’t so busy sitting around being lazy (okay okay, so she’s busy growing a human- whatever) she’d be here too, partying it up in the Big Apple. I brought my cute sister in law along and we’ve had fun exploring the city. I’m going to post a bunch of pics in The Scoop later, but for now- I’ll show you my favorite, from tonight. This is a huuuuge billboard in the middle of Times Square. Like 5 million feet tall. Okay, slight exaggeration, but it’s super duper big.) It’s on top of American Eagle and always has photos of beautifully dressed, ridiculously good looking people on it, like this:
But tonight, jaws dropped when the most ridiculously good looking of them all showed up there:
I know what you’re thinking. Wow, they must have paid us a lot of money for our pretty faces. Darn right. Actually, if you buy something there, they’ll take your photo and plaster it up there for the masses to see. Not gonna lie- it was super awesome to stand in the middle of Times Square and see ourselves! We’re nerdy like that. Do you like the shamless plug for OBB?? I was going to write something lame like, “Woo Hoo! NYC Baby!” (What am I? 12?) And my sister in law said, “No! Put your website!” I’m sure everyone was too tired and/or drunk to actually read it and then have the hand-eye coordination to actually type it into their phones, but hey, I can say we advertised in Times Square.
Okay, enough about that- time for food. Thanks to my sister for saying, “Hey, you know what you should post on your blog? That amazing crunchy ice cream thing we love…” Why yes, yes I should. I LOVE this recipe. Like LOVE love. I actually forgot how good it was until I made it for this post and then kicked myself for not posting it before now. The flavor profile reminds me of fried ice cream, but the dish as a whole is so much better than that. It’s the perfect thing for summer get togethers, potlucks, family nights, whatever. You make it a day ahead so it makes planning even easier and you’re going to love how crazy-easy it is. Okay, ready??
Place these four things in a 9×13 pan (I’m making a small batch in the photos. Don’t make a small batch, you’ll be sad when it’s gone in 4.7 seconds.) Brown sugar, shredded coconut, chopped pecans, and Rice Krispie cereal. Yep, seriously.
Together, you get sweet, crunchy, chewy, and crispy with so many great natural flavors and textures. It might seem like a weird, or simple combination, but stick with me.
We’re now going to drizzle it with melted butter, and then bake it in the oven so it gets toasted and caramelized. If you like, you can sprinkle a little cinnamon in there at this point.
When it’s completely cooled (which doesn’t take long at all) remove half of the mixture and set it aside. Spread out the remaining mixture in an even layer on the bottom of the pan. Top it with a carton of softened vanilla ice cream.
It’s important that your ice cream is very soft. Not melted, but soft. Think soft serve that comes out of a machine; that’s the perfect texture. Because you don’t have a packed ‘crust’ on the bottom, the loose mixture will stick to the ice cream and make a big mess (a tasty mess, but a mess none the less) if you’re not gentle. Plop the ice cream in large spoonfuls like in my picture above, then gently smoosh and smooth until it’s smoothed out. Top with the remaining crispy goodness, cover it and pop it back in the freezer.
Once it’s firmed up, lift the entire thing out of the pan (you’ll line your pan with foil) and use a big knife to slice those bad boys up. Bonus points if you can cut in straight lines. I apparently, cannot.
I can’t even describe the amazing flavors going on here, and the textures…it’s just killer. So simple and so good. Trust me.
Especially after it’s softened just a little bit, like 5 minutes, and the ice cream just sort of melts in your mouth and the flavors from the caramelized, toasted coconut and nuts come through with an added crisp from the cereal.
It will make you popular. I promise.
Recipe originally from Sara’s family friend, Linda Pope
2 1/2 cups Rice Krispie Cereal
1 cups chopped pecans
1 1/2 cups shredded sweetened coconut
3/4 cups brown sugar
optional: a few shakes of cinnamon
8 tablespoons real butter (1 stick), melted
1/2 gallon vanilla ice cream (or one ‘carton’ since they keep shrinking), softened to the consistency of soft serve
Preheat oven to 300 degrees. Line a 9×13 inch pan with foil, extending a little over the edges of pan.
Place Rice Krispies, pecans, coconut, and brown sugar in a 9×13 inch pan. Drizzle butter over mixture and combine well (a fork, or clean hands work well.) If desired, sprinkle in a few shakes of ground cinnamon and mix in. Bake for about 30 minutes, stirring once or twice during cooking time. Remove from oven when toasted and golden brown and let mixture cool completely.
Remove half of crispy mixture and spread remaining half in an even layer on the bottom of pan. Gently spoon softened ice cream on top of mixture. Use a spoon and very gently spread mixture, being careful to not lift up crisp from bottom of pan. Spread ice cream out evenly and then top with remaining crisp mixture. Gently press top crisp into ice cream with hands. Cover pan with plastic or foil and chill until firm (preferably overnight.) When ready to serve, use foil to completely remove ice cream from pan. Slice into squares and serve.