This is one of those desserts that no matter how much I make, it's not enough! My adult children come to dinner each Sunday, then they show up later in the week. Every time one of them walks in the house they say, "Is there any Lake Powell Ice Cream left?"
After making this on our yearly trips to Lake Powell, the name Lake Powell Ice Cream stuck. The crispy cereal coating can be made ahead. When we arrive in Page, we go shopping for fresh produce and frozen goods. I buy the best Vanilla Ice Cream possible and then assemble everything in a 9 x 13 pan and freeze.
How to Make Lake Powell Ice Cream
1. Melt butter and add sugar. You can do this in the microwave, but I have found if I cook this on the stove the sugar dissolves better.
2. Preheat oven to 350°.
3. Coat the rice crispy cereal and coconut with the butter mixture. Pour onto a large cookie sheet with a lip to contain all the goodness.
4. Bake for 30 minutes, stirring the cereal every 10 minutes. Set your timer, you do not want to burn it.
5. Each time you take the cereal out of the oven to stir it, it may looked burned. Don't worry, it is not because when you mix it into the mixture below, it evens everything out.
6. Cool the cereal/butter mixture for 10 - 20 minutes. Get the ice cream out of the freezer at this point to soften.
7. Pour half the cereal mixture into a 13 x 9 pan. Use an ice cream scoop and place balls of ice cream over the crust.
8. Keep scooping the ice cream until the 1/2 gallon of ice cream has been used. Ice cream is being sold in smaller containers these days. Make sure you purchase enough ice cream.
9. Once all the ice cream has been placed onto the crust, place a piece of plastic wrap over the ice cream and use your hands to mash everything together.
10. Once you have an even surface of ice cream, pour the other half of the cereal mixture on top. Use your hands to push the cereal mixture into the ice cream. Cover with plastic wrap and put in the freezer to set for at least 2 hours. I like to make it the night before I am going to serve it.
Don't like raspberries, use blueberries or strawberries. Mix the fruit with sugar to create a delicious fruit syrup.
Don't like fruit, drizzle chocolate syrup or hot fudge and caramel over the top.
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Lake Powell Ice Cream
4 Cups Rice Krispy Cereal
2/3 Cup Butter
1 Cup Sugar
1 1/2 C. Coconut, sweetened, flaked
1/2 Gallon Vanilla Ice Cream
4 C. Fresh Raspberries
1/2 C. Sugar
1. Preheat oven to 350°.
2. Put Rice Krispies and coconut in a large bowl.
3. Melt the butter and sugar in a small saucepan. Cook until sugar is dissolved, about 3 minutes.
4. Pour over the cereal mixture and coat well.
5. Spread out on a large cookie sheet and bake for 30 minutes.
6. Stir the mixture every 10 minutes using a large spatula to bring up the uncooked cereal from the bottom. It may look burned, but I promise it is not. Keep stirring it and it will turn a golden brown color.
7. While cereal mixture is cooling, remove ice cream from the freezer to soften.
8. Put half the cereal mixture in a 13 x 9 dish. Cover with scoops of ice cream until all the ice cream has been used.
9. Smooth out the ice cream and pour the remaining cereal mixture on top. Use your hands to push the cereal into the ice cream. Cover and freeze over night.
10. When ready to serve, mash raspberries and mix with sugar. Let sit for 10 minutes to create a delicious syrup. Spoon over each piece.
