Many of my nostalgic childhood memories involve sitting in grandma’s kitchen watching her whip up lunch, dinner or desserts.  Boy, oh boy, does that lady know her way around the kitchen or what!  Often times, these kitchen adventures turned into grandma teaching me her recipes (i.e. bread, cookies and pies).  As I sit here and reflect on these “warm fuzzies”, I truly believe these little moments helped spark my love of cooking and baking.  For that, I am truly grateful.

In honor of Grandparent’s day, I thought I would share some of my Grandma’s recipes. Particularly her chocolate recipes.  After all, we are also celebrating International Chocolate Day.  Coincidence that these two holidays fall right next to each other?  I think not.

Today’s recipe is my Grandma’s Rice Krispie Ice Cream dessert (with a chocolate twist).  Grandma doesn’t make this recipe with chocolate, but I thought I’d give it a shot.  All in the name of International Chocolate Day!  For those of you who are familiar with the “Crunch Cone” at Diary Queen, this recipe kind of reminds me of this (minus the sprinkles).

INGREDIENTS

• 3 Cups of Rice Krispies
• 1 Cup Shredded Coconut
• 1 Cup Brown Sugar
• 3/4 Cup Chopped Nuts
• 1/2 Cup melted salted butter (or margarine)
• 1/2 Gallon of Vanilla Ice Cream (or chocolate ice cream – I used Blue Bell’s Great Divide Ice Cream {half vanilla, half chocolate})

DIRECTIONS

• Mix first four ingredients.
• Pour melted butter/margarine over it mixture and mix.
• Pat half of the mixture in the bottom of a 9 x 13 Pan. (or if you have a smaller carton of ice cream, place mixture in a 7.5 x 11 pan).
• Add ice cream to the top of the mixture.
• Place the second half of rice krispie mixture on top of the ice cream.

Try serving this with raspberry sauce for a great “Sunday Dinner” dessert.  (Side note: my grandma likes to add fresh or frozen raspberries to her sauce.  She uses Junket Danish Dessert {raspberry}.  You can find it at Basha’s or Walmart above the Jello mixes.)

Thanks Grandma!  I love you!

Camberley