Nutella Crunch Ice Cream Cake

Yield: 8-10 servings
  • 2 c. Nutella
  • 6 c. Rice Krispies cereal
  • 3 qts. vanilla ice cream
  1. Place a 9" or 10" springform pan in the freezer, as well as a very large mixing bowl; let chill at least 2 hours.
  2. In large pot over low heat, combine nutella and rice krispies until completely coated. Remove from heat. Line cookie sheet with parchment or wax paper. Pour nutella mixture onto cookie sheet and spread evenly. Place in freezer 15-20 minutes (should be cooled and firm but not frozen); meanwhile, remove ice cream to fridge to soften (you want it softened enoough to stir but not runny). Remove cookie sheet, springform pan, mixing bowl and ice cream from freezer and fridge. Reserve 2 c. of nutella mixture, then mix remaining mixture into ice cream using chilled bowl. Pack ice cream mixture into chilled springform pan and top with reserved nutella mixture. Cover with plastic wrap and return springform pan to freezer for at least 4 hours, or overnight. When ready to serve, let sit at room temperature 5 minutes, then remove sides of pan and slice.
Very easy recipe, and not crushingly sweet, either! A definite winner with all who taste it.
  • dessert
  • crowd
  • party
  • favorite
Last updated 2016-12-25
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