Take a trip down nostalgia lane with creamy coconut “ice cream” sandwiched between layers of crispy cereal. Made with Thai Kitchen® Coconut cream and sweet strawberries, this frozen treat is gluten and dairy-free!
30 min
PREP TIME
5 min
COOK TIME
161
CALORIES
6
INGREDIENTS
Ingredients
Preparation
Related Recipes
Reviews
INGREDIENTS 20 SERVINGS
- 6 cups (1.5 liters) mini marshmallows , divided
- 3 teaspoons (15 milliliters) coconut oil , divided
- 6 cups (1.5 liters) crispy rice cereal, such as Rice Krispies® , divided
-
1
can
(400 milliliters)
Thai Kitchen® Coconut Cream
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Substitution Available
- Coconut Milk
- 2 cups (500 milliliters) frozen strawberries
- 1/4 cup (60 milliliters) sugar
Preparation
- 1 Mix 3 cups (750 mL) of the mini marshmallows and 1 1/2 teaspoons (7 mL) of the coconut oil in a large microwavable bowl. Microwave on HIGH for 1 to 1 ½ minutes. Stir until completely melted and smooth. Add 3 cups (750 mL) of the cereal; stir until well blended. Press cereal mixture evenly into bottom of foil-lined 9-inch (23-cm) square baking dish sprayed with no stick cooking spray. Cool completely.
- 2 Meanwhile, place coconut cream, strawberries and sugar in blender container. Cover. Blend until completely smooth. Pour mixture evenly over cooled cereal crust. Cover with foil. Freeze 45 minutes or until firm.
- 3 Mix remaining 3 cups (750 mL) marshmallows and remaining 1 ½ teaspoons (7 mL) coconut oil in large microwavable bowl. Microwave on HIGH for 1 to 1 ½ minutes. Stir until completely melted and smooth. Add remaining 3 cups (750 mL) cereal; stir until well blended. Spread cereal mixture over frozen coconut layer, pressing gently to create an even layer. Cover with foil. Freeze 2 hours longer or until completely frozen. Slice into bars to serve. Store leftovers in freezer.
NUTRITION INFORMATION
(per Serving)
