Homemade Ice Cream Tart with Crunch Topping

This is from my daughter who says it’s really, really good. I’m trusting her on this.

2-1/2 cups Rice Krispies
1-1/2 cups coconut
1 cup brown sugar
½ cup (1 stick) margarine

Melt margarine in a small saucepan. Mix in other ingredients and mix until brown but be careful not to let it burn. Pat half of the mixture into the bottom of a springform pan. Set aside remainder.

Ice Cream:
3 eggs, separated
2 cups pareve whip
1 teaspoon vanilla
½ cup sugar

Beat egg whites until stiff. In a separate bowl, whip the pareve whip until stiff. Fold into the egg whites along with the yolks, vanilla and sugar. Place on top of crumbs in pan and freeze for a few hours. Sprinkle rest of topping on the top and return to the freezer until ready to serve.

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