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Coconut Toffee Ice Cream Freeze Recipe

Coconut Toffee Ice Cream Freeze Recipe

Ingredients

  • 1 cup flaked coconut
  • 2 cups reduced fat buttery round cracker crumbs (about 57 crackers)
  • 1/4 cup butter, melted
  • 1/4 cup unsweetened applesauce
  • 3 cups lowfat milk
  • 2 (4 serving size) packages instant coconut or vanilla pudding mix
  • 1 quart BLUE BUNNY® No Sugar Added Fat Free Caramel Toffee Crunch Ice Cream, softened
  • 1 (12 ounce) container frozen lite whipped topping, thawed, divided
  • 1 cup chocolate covered toffee bits

Prep Time:

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Cook Time:

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Serves:

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Coconut Toffee Ice Cream Freeze Recipe, If you love coconut, you’ll love this recipe made with coconut pudding and BLUE BUNNY® No Sugar Added Fat Free Caramel Toffee Crunch Ice Cream!

Recipe courtesy of Blue Bunny®.

Nutrition Facts:


Serving Size 1


Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Amount Per Serving: Calories 361.62, Calories from Fat 130.71, Total Fat 14.73g 23%, Saturated Fat 8.92g 45%, Cholesterol 14.09mg 5%, Sodium 472.87mg 20%, Potassium 189.91mg 5%,
Carbohydrates 56.15g 19%, Dietary Fiber 2.94g 12%, Sugar 24.94g, Sugar Alcohols 2.13g. Net Carbohydrates 51.08g
Protein 4.49g 9%
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Preparation

  1. Place coconut in a 13 x 9 x 2 inch baking pan. Bake at 350°F for 10-12 minutes or until golden; stirring often. Transfer to a medium bowl. Add cracker crumbs, butter and applesauce to coconut; mix well. Press into same 13 x 9 x 2 inch baking pan. Bake at 350°F for 11-13 minutes or until edges begin to brown. Cool.
  2. In a large bowl, whisk together milk and pudding mix for 2 minutes.
  3. Add ice cream and half of the whipped topping. Whisk, breaking up ice cream, until blended. Pour into crust. Freeze at least 2 hours.
  4. Spread with remaining whipped topping and sprinkle with toffee bits. Remove from freezer 10 minutes before serving. Cut into rectangles to serve. Freeze any leftovers.