Coconut Krispies Ice Cream Bars Recipes

COCONUT ICE CREAM

Steps:

• Combine the milk and cream of coconut in the container of a food processor or blender, and mix thoroughly. Stir in cream and flaked coconut.
• Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions.

BANANA ICE CREAM CHOCOLATE BITES RECIPE BY TASTY

Steps:

• Cut the bananas into slices and place into a freezer safe bag. Freeze until solid.
• In a food processor or blender, add frozen bananas, vanilla bean or vanilla extract, and coconut milk. Blend until smooth.
• Line a baking dish with parchment paper. Evenly distribute the banana mixture into the baking dish.
• Freeze for at least two hours.
• Before taking out the ice cream, add dark chocolate and coconut oil into a bowl. Microwave for 1 ½ minutes, stirring after every 30 seconds, until fully melted.
• Let the chocolate mixture cool completely then add crispy rice cereal. Mix well.
• Lift the parchment paper out of the baking dish to remove the ice cream.
• Cut the ice cream block into ½-inch (12.7-millimeter) cubes.
• Dip bites into chocolate mixture until evenly coated.
• Place bites on a baking tray and freeze.
• Let the bites thaw 5-7 minutes before eating.
• Enjoy!

EASY COCONUT CREAM BARS

Steps:

• Combine graham crumbs and butter; press onto bottom of 9-inch-square pan sprayed with cooking spray.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour over crust.
• Refrigerate 4 hours. Meanwhile, toast remaining coconut. (See tip.)
• Spread remaining COOL WHIP over dessert just before serving. Sprinkle with toasted coconut.

COCONUT CREAM BARS

Steps:

• Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Bake, stirring once or twice, until golden, 8 to 10 minutes. Let cool completely. Leave oven on.
• Process cookies and 1/2 cup coconut in a food processor until finely ground and mixture begins to clump together, about 2 minutes. Transfer mixture to a 9-by-13-inch rimmed baking sheet; press into an even layer on bottom. Bake until golden and firm to the touch, 12 to 15 minutes. Let cool on sheet on a wire rack.
• Whisk together the granulated sugar, cornstarch, and salt in a large saucepan. Whisk in milk and egg yolks. Cook over medium heat, whisking constantly, until mixture comes to a boil, 5 to 6 minutes. Continue to cook, whisking constantly, until thickened, about 3 minutes more. Remove from heat. Add butter, whisking until combined. Stir in 1 1/2 cups coconut.
• Spoon the custard onto cooled crust; smooth top with an offset spatula. Press plastic wrap directly onto custard surface, to prevent a skin from forming. Refrigerate until set, about 3 hours.
• Beat cream and confectioners' sugar in a large chilled stainless-steel bowl until stiff peaks form. Set aside.
• Cut custard-filled crust into 24 bars (each about 3 by 1 1/2 inches). Transfer to a platter. Spoon whipped cream into a pastry bag fitted with a medium star tip. Beginning at one corner, pipe a zigzag pattern over each bar. Sprinkle bars with remaining 1/2 cup coconut.

NO-BAKE CHOCOLATE RICE KRISPIE BARS

Steps:

• In a large saucepan, melt butter over low heat. Add sugars, baking cocoa, milk and salt; bring to a boil. Cook and stir over medium heat for 1 minute. Remove from the heat. Stir in Nutella, marshmallow creme and extract until melted. Stir in Rice Krispies., Press into a greased 15x10x1-in. pan; cool slightly. Sprinkle with toffee bits; refrigerate until set. Cut into squares; store in an airtight container.

COCOA KRISPIES® TREATS™ ICE CREAM SANDWICHES

Steps:

• Microwave butter in large microwaveable bowl on HIGH 45 sec. or until melted.
• Add marshmallows; toss to coat. Microwave 1-1/2 min. or until marshmallows are completely melted and mixture is well blended, stirring after 45 sec. Add cereal and sprinkles; mix well.
• Press onto bottom of 13x9-inch freezerproof pan sprayed with cooking spray. Freeze 15 min.
• Remove cereal mixture from pan; cut crosswise in half. Cut ice cream into 1/2-inch-thick slices; use to fill cereal mixture layers to make large ice cream sandwich. Wrap in parchment. Freeze 2 hours. Cut into 12 smaller ice cream sandwiches before serving.