This is a vintage recipe from my mom, Colleen Mott. She would often make it for Sunday dinner or for special company. It always tasted SPECIAL. Making my mom’s recipes take me right back to those wonderful times together. Food does that. It’s like a conduit to the past. Food is like magic that way.
This is such a beautiful dessert and definitely stands the test of time.
Mix the brown sugar, rice krispies, nuts and coconut together. Stir in the melted butter and mix well.
Spread the mixture on the bottom of a 9×13 inch pan. I like to smooth it and press it down with a spoon.
Spoon the ice cream into a mixing bowl and stir until softened and creamy. Spoon onto crumble mix. Use a metal spoon dipped in water to smooth the ice cream.
Spread the remaining crumble mixture on top of ice cream and smooth with a metal spoon.
Cover with plastic wrap and freeze for 2 hours.
Make the raspberry sauce by heating the raspberries, sugar and 1/2 cup of water until mixture comes to a boil.
Stir and simmer for 10 minutes. Mix the cornstarch and 2 tablespoons of water and mix into raspberry mixture. Stir until mixture thickens, about 5 minutes. Add in vanilla. Refrigerate until chilled.
Cut the dessert into squares and spoon over raspberry sauce.
Ice Cream Dessert with Raspberry Sauce
- 1 9×13 pan or any 2 quart dish
- 1 cup brown sugar
- 2 cups rice krispies cereal
- ½ cup walnuts, chopped
- 1 cup coconut
- ½ cup butter, melted
- 2 quarts vanilla ice cream, softened
- 12 ounces raspberries
- ¼ cup sugar
- 1 cup water
- 2 Tbsp corn starch
- 2 Tbsp water
- ½ tsp vanilla
- Mix together the brown sugar, rice krispies, nuts, coconut and melted butter.
- Spread half in the bottom of the 9×13 pan.
- Spoon the ice cream into a mixing bowl. Stir until softened and creamy.
- Spoon into pan over the crumble mixture. Use a metal spoon dipped in warm water to smooth the ice cream.
- Sprinkle the remaining crumbles on top of the ice cream. Use the spoon to pat smooth.
- Cover with plastic wrap and freeze for 2 hours.
- Remove from freezer. Use a sharp knife dipped in water to cut into squares.
- Spoon raspberry sauce over the top.
- In a saucepan mix the raspberries, sugar and water. Stir and bring to a boil. Turn down heat. Simmer for 10 minutes, stirring regularly.
- Mix the water and corn starch and stir into raspberry mixture. Turn up heat and stir until mixture thickens, 3-5 minutes.
- Stir in vanilla. Refrigerate until chilled.