1 cup high-protein rice and wheat cereal crushed crisp (such as Kellogg's® Special K®)
0.5 cup evaporated milk
1 cup coconut or sweetened flaked
0.5 gallon whipped cream softened
Equipment
bowl
sauce pan
Directions
Mix melted butter, brown sugar, almonds, coconut, and crushed cereal together in a bowl until thoroughly combined and crumbly. Press half the mixture into a 9x13-inch dish; reserve remaining mixture.
Smooth the ice cream in an even layer over the crust.
Sprinkle top with remaining cereal mixture.
In a saucepan, combine the chocolate chips, corn syrup, and evaporated milk over low heat until the chocolate chips have melted; stir the mixture until combined and smooth.
Heat to a bare simmer, and cook, stirring constantly, until the syrup has thickened, 5 to 10 minutes. Allow to cool for about 10 minutes, then drizzle syrup over the top of the cake. Freeze the cake until firm, at least 2 hours; remove about 15 minutes before serving.
