Ice Cream Crunch
Delicious Homemade Crunch Crust Layered with Chocolate and Caramel then Topped with Ice Cream and more Caramel and Chocolate!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 16 servings
- 2 c. flour
- 1/2 c. quick oats
- 1/2 c. packed brown sugar
- 1 c. chopped pecans
- 1 c. butter softened
- 1/2 gallon ice cream softened
- 1 c. caramel sauce divided
- 1 c. chocolate sauce divided
In a medium size mixing bowl mix together flour, quick oats, brown sugar and nuts. Cut in butter until mixture resembles coarse crumbs. Pat into a rimmed half sheet pan and bake for 15 minutes until lightly browned. Remove from oven and allow to cool for about 10 minutes. Crumble while still warm.
Spread 2/3 of the crumbs onto the bottom of a 9×13 inch pan. Heat 1/2 c. of caramel sauce and 1/2 c. chocolate sauce in the microwave until pourable. Drizzle warm topping onto the crumb mixture.
Spread softened ice cream on top of crumbs and chocolate. Spread to smooth. Sprinkle remaining 1/3 of crumbs over ice cream. Warm remaining chocolate and caramel sauce. Drizzle topping over ice cream and crumbs.
Cover with plastic wrap and freeze several hours or overnight. Allow to set for about 10 minutes before cutting.
Calories: 740kcal | Carbohydrates: 99g | Protein: 11g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 56mg | Sodium: 363mg | Potassium: 322mg | Fiber: 3g | Sugar: 35g | Vitamin A: 13.7% | Vitamin C: 0.2% | Calcium: 13.8% | Iron: 14.3%