This Ice Cream Crunch Cake is something I found on Recipezaar (not Food.com), but the person who posted it didn’t know the source. Wherever it’s from, it’s a fun way to use Rice Krispies.
The “cake” is assembled in a springform pan. For the crust, you use a mixture of melted butter, melted milk chocolate and Rice Krispies. I obviously used peppermint ice cream for this one, but you can change the flavors if you are not into mint.
My husband really liked this one a lot, and as a bonus I used up a bunch of Hershey Bars from Fuzz’s Halloween candy bag.
The one small complaint (from husband) is that the crust does not yield easily enough to the fork. Still, the contrast between the crispy crust and the soft ice cream is very nice and I’ll probably make this recipe again the same way.
The original recipe said to use a 10 inch springform pan. This would give you a wider cake with a thinner crust. I only have a 9 inch springform pans so I used that and was happy with the result.
Milk Chocolate Peppermint Ice Cream Crunch Crunch Cake
- 8 tablespoons butter cut up
- 6 ounces milk chocolate chopped (Hershey Bars)
- 3 cups crispy rice cereal
- 6 cups softened peppermint ice cream
- 2 cups sweetened whipped cream or whipped topping
- Chocolate syrup
- Line inside of a 9 inch springform pan with non-stick foil or line with regular foil and spray foil generously with cooking spray.
- Place butter and chocolate in a large microwave-safe bowl and melt on high for 30 seconds. Stir. Repeat until chocolate is melted. Pour cereal into chocolate and stir to coat. Empty cereal mixture into greased, foil lined pan and press to make a crust. Place in the freezer for 20 minutes.
- Remove from freezer and spread softened peppermint ice cream evenly over the top. Freeze until it’s a bit more firm (about an hour), then spread whipped cream or whipped topping over ice cream. Cover with plastic wrap and freeze for another 3 hours or more
- Grasp foil, lift from pan and set on a platter, peeling away foil. Garnish with chocolate syrup. Let pie sit for 15 minutes before cutting, then with a Chef’s knife, cut into wedges.
- Note: If you line the pan with non-stick or greased foil, you won’t actually take the sides off the pan, but around here springform pans have the highest sides (a little over 3 inches) and regular 9 inch pans are too shallow.
Wow, that looks so amazing. I like that it looks neopolitan. Very pretty. Perfect for my peppermint ice cream cravings that I have at least once a month!
Carole, chocolate ice cream would be very good. However, I’m not much of a mint fan and I really did like the peppermint.
Julie, I can’t believe you haven’t been to Chicago! It’s probably the greatest food city ever. Okay, that’s not true…there are lots of food cities, but Chicagoans really appreciate it and seem to know what’s good. Plus, there’s a good bit of ethnic diversity.
We ate at David Burke Prime, which was pretty good. However, I rarely get a chance to eat authentic Italian food so my favorite meal was at Coco Pazzo Cafe on St. Clair in an area called Streeterville. The atmosphere, food and service came together to make it a perfect dining experience. We had a Winter squash sauced gnochhi and a dish called Rigatoni Buttera which was cooked perfectly. I’m not sure about their non-pasta dishes, but the pasta was excellent.
None of the desserts we had were worth writing home about. I think the best was the chocolate martini at IO Theatre in Wrigleyville…..and that’s not even really a dessert.
My Chicago trips are always a combination of watching improv, shopping and eating…three of my favorite things.
A rice krispie crust–that’s really different…in a good way. I’ve been having nostalgia moments for rice krispie treats in the past couple of weeks, and I have no idea why. Did you eat anything fabulous in Chicago? I’ve never been there.
This will be great for a holiday dessert. Could probably use other flavors of ice cream. also, dark chocolate