Crispy Coconut Ice Cream Bars
 
Makes 12
Ingredients
  • 2 cups cornflakes cereal
  • 1 cup sweetened flaked coconut
  • ¾ cup roughly chopped pecans
  • ½ cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ cup unsalted butter, melted
  • 3 tablespoons maple syrup
  • 2 pints coconut ice cream, softened
  • 1 (8-ounce) container frozen whipped topping, thawed
Instructions
  1. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, combine cereal, coconut, pecans, brown sugar, cinnamon, and salt. Stir in melted butter and maple syrup. Spread in a single layer on prepared pan.
  3. Bake until golden and fragrant, 15 to 20 minutes, stirring halfway through baking. Let cool completely on pan.
  4. Line a 9-inch square baking pan with parchment paper, letting excess extend over all sides of pan. Spread half of cereal mixture in an even layer in prepared pan.
  5. In the bowl of a stand mixer fitted with the paddle attachment, beat ice cream at low speed until soft-serve consistency. Fold in whipped topping. Gently spoon ice cream evenly over cereal mixture in pan, and gently spread into an even layer, smoothing top with an offset spatula. Firmly tap pan on a kitchen towel-lined counter a few times to settle ice cream. Spoon remaining cereal mixture on top of ice cream. Freeze until firm, about 4 hours, or overnight.
  6. When ready to serve, using excess parchment as handles, remove from pan, and cut into bars. Freeze in an airtight container for up to 1 week.
Recipe by Louisiana Cookin' at https://louisianacookin.com/crispy-coconut-ice-cream-bars/