Summer Fruit Crisp Ice Cream Bars

Not a fan of fruity ice cream? Customize these low-fuss frozen dessert bars with butter pecan or caramel ice cream instead.

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  • Makes: 24 servings
  • Serving Size: 1 bar
  • Makes: 24 bars
  • Stand: 6 hrs
  • Prep:

Summer Fruit Crisp Ice Cream Bars

Directions

  1. Chill a large mixing bowl at least 15 minutes.
  2. Preheat oven to 400 degrees F. In a bowl combine flour, oats, brown sugar, and salt. Cut in butter until pieces resemble coarse crumbs. Stir in nuts. Pat lightly into a 13 x 9-inch pan. Bake 15 minutes or until golden. Stir to crumble; let cool.
  3. Remove half the crumbs; set aside. Spread remaining half evenly across bottom of the baking pan. Place ice cream in the chilled bowl; stir to soften. Stir in fruit. Spread evenly over crumbs in pan. Top with reserved crumbs. Cover; freeze 6 hours or until firm. Let stand at room temperature 5 to 10 minutes before cutting.

From the Test Kitchen

These bars are so versatile any fruit-based ice cream flavor could be sandwiched between the crumbly crust. Or omit the fruit and try butter pecan or caramel ice cream.

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Nutrition Facts (Summer Fruit Crisp Ice Cream Bars)

  • Per serving:
  • 334 kcal ,
  • 19 g fat
  • (10 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 46 mg chol. ,
  • 127 mg sodium ,
  • 39 g carb. ,
  • 2 g fiber ,
  • 21 g sugar ,
  • 5 g pro.
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