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I attended a fun little BBQ the other night with some dear friends.

My beautiful friend Heather brought this 
dessert for all of  us to enjoy.
Creamy vanilla ice cream is spread over
a rich, slightly crunchy brown sugary crust.
Then a dreamy warm raspberry topping is poured right over the whole concoction.
Oh, yeah. 
Did I say it was good?
I did didn’t I. 
Think nice thoughts about my friend Heather today, will ya?
The girl has a lot of great recipes up her sleeve. 
Like this one….and this one here. 
Feeling pretty lucky that she’s so willing to share!

Keep reading on to see just how to make this fine recipe…

Vanilla Raspberry Ice Cream Dessert
Time: 30 minutes hands on + 3 hours to freeze
Yield: 12-15 generous servings
Recipe from my beautiful friend Heather Peterson
***NOTE: This dessert can be made (all but the warm topping) up to 5 days in advance and kept in the freezer.***

2 half gallons vanilla ice cream

1/2 C butter
1 C brown sugar
1 C coconut
2 C rice krispie cereal

1 C chopped pecans

1 pkg (4  3/4 ounce) danish dessert
2 C cold water
12 ounces fresh or frozen raspberries 
1. Set your vanilla ice cream out on the counter about 15 minutes before you are ready to assemble the dessert.
2. Toss your butter into a medium sized mixing bowl and melt it in the microwave. (The butter…..not the bowl :). Add your brown sugar.
Whisk these two heavenly ingredients together  allowing the sugar to dissolve a bit into the butter. 
3. Add your flaked coconut
the rice krispies
and the chopped pecans. 
Stir it all together with a wooden spoon, making sure all ingredients get incorporated. 
4. Press 3/4 of the mixture into the bottom of a lightly sprayed 9×13 pan. 
5. Spread the softened ice cream onto the heavenly crust of wonder. 
Then sprinkle the remaining crust mixture all over the top of the ice cream. 
6. Cover the pan with tin foil and freeze for at least 3 hours and up to 5 days. 

7. The beautiful Raspberry topping is best served warm over the cool ice cream and so, it should be made just before serving.
Pour the danish dessert and 2 cups cold water into a medium sized sauce pan. Whisk it together continually over medium high heat.
Once it comes to a boil it will begin to get thick and glossy, which is what you want!
8. Remove the pan from the heat and toss your raspberries right into the pot. If you are using frozen raspberries I suggest leaving the pan on the stove over medium heat to allow the berries to defrost and become heated through out. Don’t forget to keep on stirring, you don’t want the sauce to burn. 
9. Serve warm over the ice cream dessert. 


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  1. I would like to try and take this to work. Any suggestions on making the topping? Do you think it would work to make it ahead of time and warm it in the microwave? Or could I make it in the microwave?

    1. Anonymous,
      I would make the sauce ahead, but leave out the raspberries. When you are ready to serve it reheat the sauce in the microwave and then add the raspberries. This will keep the berries a bit more in tact. Good luck! Hope you love it.

  2. I love this dessert! We make it with cashews instead of pecans (so good!) but I'll definitely have to try pecans instead sometime. I've also had it with cold or room temperature topping and it's still good (but not quite as good!)

  3. I’ve been making this recipe for 20 years and it’s a hit every time I serve it. It’s a keeper.

    1. Traci, if you’re still looking for Danish Dessert, it is typically stocked on the top shelf above the boxed puddings and Graham cracker crust.