Enjoy the last licks of summer while you still can!
Ice Cream
6 egg whites (pasteurized)
1/2 cup sugar
2 (10-ounce) cartons whip cream or 20 ounces Whipped Topping
Crunch 1
1/2 pound baking chocolate
2 tablespoons Crunchy Peanut Butter
3 cups cornflakes (use gluten-free if needed)
1/2 cup pecans, ground and roasted
1/2 cup ground coconut (optional)
Crunch 2
7 ounces truffle-filled chocolate
1/3 cup Peanut Butter
1/2 cup slivered almonds
2 and 1/2 cups rice crispies, crushed (use gluten-free if needed)
Prepare the Ice Cream
Beat egg whites and sugar until stiff. Set aside.
Beat whip cream until peaks form. Combine with beaten egg whites, mixing gently.
Freeze.
Prepare Crunch 1 or 2
Melt desired chocolate and peanut butter.
Add remaining ingredients, mixing well. Spread onto lined cookie sheet and set aside to harden.
When crunch is hardened, chop in processor.
Mix half of crunch into semi-frozen ice cream and spread remaining half on top.
From Kosher.com
