This indulgent ice cream crunch dessert is the perfect mix of sweet vanilla ice cream, crunchy topping, and tangy raspberries! Made with nuts, coconut, and honey, this dessert is free of refined sugars, gluten-free, and the perfect summer dessert!
Growing up, this dessert was a staple at summer get-togethers and reunions with my dad’s side of the family. I remember my aunts and mom cutting big chunks of vanilla ice cream and layering them on the crispy rice crust. Then they’d press more of the crispy rice on top. We’d top it all with a thick, raspberry sauce! This is probably still my all-time favorite dessert, which is why it was so important for me to make a healthier, sugar-free version. It’s still not something I would eat regularly, but it’s a great way to indulge in a delicious dessert, without compromising your health!
I added nuts to the crispy mixture as well, which gives this dessert an added punch of protein. Protein will help you feel satisfied and reduce cravings. I like using walnuts and pecans. Walnuts are a softer nut that is easy to grind up and pairs really well with vanilla ice cream. And pecans add that extra crunch and earthy sweetness!
I don’t have a perfect homemade vanilla ice cream recipe for you yet. If you have an ice cream maker, there are plenty of recipes on the web. Or, you can go with store-bought ice cream. Personally, I love the REBEL ice cream. It’s sugar-free and keto-friendly.
Ingredients:
For the crispy crust and ice cream layers, you’ll need the following ingredients:
-Walnuts
-Pecans
-Crispy rice cereal (gluten-free, unsweetened)
-Finely shredded coconut
-Butter
-Honey
-Vanilla ice cream
For the raspberry topping you’ll need:
-Raspberries
-Honey
-Tapioca flour
How To Make It:
Make the Crispy Crust
The first step is to make the crispy layers. Even if you bought chopped nuts, I recommend chopping them up even more.
Then in a bowl, mix the walnuts, pecans, rice cereal, and coconut.
Next, add the melted butter, honey, and salt, and gently mix until the dry ingredients are completely coated.
Press half of the mixture into a 9×9 pan to form the bottom layer. I find it helpful to wet my fingers a little bit so it doesn’t stick so much. Then freeze for about 30 minutes.
Add the Ice Cream
Growing up we would get the square ice cream boxes so we could just cut out layers and plop the squares down, but if you’re making homemade ice cream or buying it in a round container, I recommend waiting until the ice cream is slightly spreadable (still ice cream though, you don’t want it to resemble soup of course!). Then spread the ice cream over the crust.
Spread the rest of the crispy mix over the ice cream and freeze for at least an hour. I recommend waiting longer than an hour, or however long it takes for the ice cream to be really solid.
Make the Raspberry Topping
When you’re ready to eat it, make the raspberry topping! It only takes 5 minutes.
Whisk the frozen raspberries, honey, water, and tapioca flour in a small saucepan. Heat for about 5 minutes or until the raspberries are thawed. You can make it as chunky or non-chunky as you want. I usually like to mash some of the raspberries with a fork, but then leave some whole.
While this dessert probably sounds and looks intimidating, it’s actually really easy and simple. Of course, it’s a little more involved if you’re making homemade ice cream. Give this recipe and try and you’re guaranteed to wow everyone, whether they eat “healthy” or not!
Raspberry Ice Cream Crunch Dessert
Ingredients
- 1 cup walnuts chopped
- 1 cup pecans chopped
- 1 cup crisp rice cereal unsweetened
- ½ cup shredded coconut
- ½ cup butter melted
- ¼ cup honey
- dash salt
- 1½ quarts vanilla ice cream
- 1½ cups frozen raspberries
- 3 Tbsp water
- 3 Tbsp honey
- 1 Tbsp tapioca flour
Instructions
- Chop the walnuts and pecans so they're small and crumble-like. Even if you buy chopped nuts, I recommend chopping them even more.
- In a large bowl, mix the walnuts, pecans, rice cereal, and coconut.
- Add the butter, honey, and salt to the dry ingredients and mix well so everything is coated.
- Press half of the crisp mixture into a 9x9 pan and freeze for about 30 minutes.
- Spread the vanilla ice cream over the frozen crisp layer. Then spread the remaining crisp mixture over the ice cream. Freeze for at least 1 hour, or until ice cream is solid.
- When you're ready to eat it, make the raspberry topping. Whisk the raspberries, water, honey, and tapioca flour in a small saucepan. Heat for 5 minutes or until raspberries are thawed. If you want, mash some of the raspberries (as much or as little as you want).
- Top each slice of the ice cream crunch dessert with some raspberry topping and enjoy!
