I got the nicest e-mail from a follower the other day. Among conversations she recommended this Rice Chex Dessert. I renamed it cause the name “Rice Chex Dessert” fell a little flat for how yummy this was. This dessert is an assortment of textures and flavors, and put all together is amazing. It’s sweet and creamy from the vanilla ice cream, salty and crunchy from the cereal mixture, and so yummy! I was actually pleasantly surprised how good it was, so thank you Julie for sending me the recipe.

I didn’t really follow the directions cause I was feeling inventive, again. But I placed the original instructions on the recipe so you can choose either way to do it. To be honest, you could take the Chex mixture and just put it on top of a couple scoops of ice cream and it would still be amazing. But what I did is I just applied the same concept in a smaller scale for the glasses. Place about a tablespoon of cereal mixture on the bottom of the glass and lightly press down. Pour some thawed ice cream on top of bottom layer and place another tablespoon of cereal mixture. Lightly press down then add more ice cream till cup is almost full. Top with a little more cereal mixture and freeze. If you want to make the version at the very bottom of the post, line a bowl with plastic rap. Add the cereal mixture. Press down. Add ice cream. Then what I did was I froze the ice cream for about an hour till it was firm but not super hard. Then add another layer of the cereal mix. Press it down then finish freezing. When ready to un-mold, put the bowl in warm water for a couple of minutes and it should come out relatively easy. So yummy and super easy! Enjoy!!

See Also:  Gluten Free Chocolate Cake with Raspberry Whip Cream


  • 3 cups crushed Rice Chex cereal (measure after crushing)
  • 1 1/4 cups firmly packed brown sugar
  • 1 1/4 cups finely chopped cashews
  • 1 cup butter, melted
  • 1 1/4 cups angel flake coconut
  • 1/2 gallon good quality vanilla ice cream, softened so it’s spreadable (don’t use French Vanilla, it’s not good in this recipe)
Place the Rice Chex cereal into a ziplock bag and crush using a rolling pin. Your just wanting to get rid of the big pieces, but don’t make it super fine cause you still want that crunch. Combine all ingredients but ice cream in a bowl. Butter a glass casserole dish (9×13 or 10×15). Take half the cereal mixture and put in the dish, press down. Spread the entire half gallon of ice cream on top of cereal. Place remaining half of cereal mixture on top of ice cream and press it down.
Place in freezer until mix has frozen. Remove from freezer 5 minutes before serving.