Chocolate Crunch Ice Cream Cake

Helga Glaesel de BlandingMarch 26, 2021

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Ice cream, chocolate puffed cereal and semi-sweet chocolate. I’m sold! And those are actually all three ingredients in this amazing little cake. I found the recipe, but to tell you the truth, it was made with Nutella. You have to cover rice puffed cereal with melted Nutella, spread it in a cookie sheet, let it freeze and finally break it down into little pieces to mix with the ice cream. You can check out the link on the recipe below if you want to try that procedure. I didn’t want to go through all that trouble, when I could use our local Choco Krispies cereal, and also, to me it seemed like using Nutella would make it extremely sweet. You can do the same if you can find chocolate rice puffed cereal in the country you live in, or any other chocolate cereal you want to try to mix in there should work fine.

Make sure the ice cream is not melted, but just soft, and mix it quickly with the cereal. I used two little 6-inch springform cake pans, but you can use a regular sized springform pan to make just one cake. I mixed half of the cereal with half of the ice cream to fill out one pan, and then repeated the procedure to fill in the second one. I swear it took me about 15 minutes to prepare the mixture and fill both pans. Place the pans in the freezer while you melt your semi sweet-chocolate bar and mix it up with the remaining cereal (about 2 cups) spread it on top of your cake(s) and that’s it.You do need to freeze them for a good 4 hours to get them really frozen before serving.

Can I try a healthier version? Yes. Will I? Maybe. I could use my little 6-inch cake pan to try to make one with yogurt and granola or muesli, maybe top it off with some caramelized granola. We’ll see.

Helga

Chocolate Cereal Ice Cream Cake

Recipe adapted from A Family Feast
Makes 1 large cake, or 2 6-inch cakes

Ingredients:
8-oz semi sweet baking chocolate
6 cups Chocolate rice puffed cereal
2 cups Chocolate rice puffed cereal, for the topping
1 gallon vanilla ice cream

Directions:

Place your springform pan (1 large, or 2 small), as well as a very large mixing bowl in the freezer to chill.
Remove the ice cream from the freezer and place in the refrigerator to soften.
Once your ice cream is softened (it should be just softened enough to stir in the cereal but not so melted that it is runny), remove the springform pan from the freezer.
Quickly combine the ice cream and the 6 cups of cereal in the chilled mixing bowl – I recommend doing this in two batches, to ensure even distribution of cereal, and for easier mixing – then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Put it back in the freezer while you melt the chocolate.
Melt semi sweet chocolate following the packet’s instructions. Once it has melted, mix with the 2 cups of cereal. Use this mixture to top the ice cream cake.
Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
When ready to serve, place the cake on a platter or cake stand and remove the sides of the springform pan. Cut and serve immediately. To help you cut the cake, dip your knife in warm water for each slice.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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