Frozen Chocolate or Caramel Crisp
  • 1/2 pound [227 g] soft margarine
  • 2 cups [280 g] flour
  • 1 cup [250 mL] chopped nuts
  • 1/2 cup [125 mL] brown sugar
  • 1/2 cup [125 mL] quick-cooking rolled oats
  • 7 ounces [218.75 mL] chocolate or caramel ice cream topping
  • 8 cups [2 L] softened vanilla ice cream
  • Preheat oven to 350°F [180°C].
  • Mix together soft margarine, flour, chopped nuts, brown sugar and rolled oats.
  • Evenly spread mixture onto a cookie sheet.
  • Bake into preheated oven for 15 minutes; leave to cool completely, then crumble mixture.
  • Evenly spread half of crumb mixture over the bottom or a 9 x 13-inch [23 x 33-cm] baking dish.
  • Evenly pour half of chocolate or caramel ice cream topping over crumb mixture.
  • Evenly spoon softened vanilla ice cream over topping.
  • Sprinkle ice cream all over with remaining crumb mixture.
  • Evenly pour remaining chocolate or caramel ice cream topping all over crumb mixture.
  • Freeze until hard.
  • Leave to rest at room temperature for 10 minutes before serving.