Ice Cream Crunch Cake recipe

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Ingredients

1 (12 ounce) bag chocolate chips
⅔ cup smooth peanut butter
⅓ cup crispy rice cereal
2 quarts vanilla ice cream, softened
2 cups whipped cream
4 cups hulled and halved strawberries

Nutrition Info

330 calories
carbohydrate: 35.3 g
cholesterol: 34.7 mg
fat: 20.8 g
fiber: 3.1 g
protein: 6.4 g
saturatedFat: 10.4 g
servingSize: -
sodium: 119 mg
sugar: 28.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chocolate chips and peanut butter in a heavy saucepan over medium heat. Simmer, stirring frequently, until melted and smooth, 5 to 10 minutes.

  2. Place rice cereal in a large bowl. Pour melted chocolate mixture on top, toss gently to combine. Spread on a baking sheet and cool until firm, about 30 minutes. Break cereal mixture into small pieces. Measure out 1 cup into a bowl, reserve for topping.

  3. Fold remaining rice mixture into the softened ice cream. Spread ice cream into a 10-inch springform pan. Sprinkle reserved rice mixture on top.

  4. Freeze ice cream until firm, about 1 hour. Spoon whipped cream on top, garnish with strawberries.

Recipe Yield

1 10-inch cake

Recipe Note

My sister-in-law found this recipe in her grandmother's things one day and asked me to make it and we loved it so I decided to put it on here.

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