Ice Cream Crunchies
Ice Cream Crunchies is a dessert that serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 9g of fat, and a total of 179 calories. A mixture of corn syrup, vanillan ice cream, peanut butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 10 minutes. It is a good option if you're following a dairy free diet.
In a large bowl, combine corn syrup and peanut butter; stir in cereal. With buttered hands, press the mixture into a greased 13-in. x 9-in. pan. Refrigerate for 15 minutes.
Cut cereal mixture into 12 rectangles; remove from the pan.
Place 1/2 cup ice cream on six rectangles; top with remaining rectangles. Wrap each in plastic wrap and freeze until firm. May be frozen for up to 2 months.
Cut in half before serving.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cream Sherry, Port, and Moscato d'Asti are my top picks for Vanillan Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.