- 1 (12 ounce) bag chocolate chips
- 2/3 cup smooth peanut butter
- 1/3 cup crispy rice cereal
- 2 quarts vanilla ice cream, softened
- 2 cups whipped cream
- 4 cups hulled and halved strawberries
- Combine chocolate chips and peanut butter in a heavy saucepan over medium heat. Simmer, stirring frequently, until melted and smooth, 5 to 10 minutes.
- 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.
- Fold remaining rice mixture into the softened ice cream. Spread ice cream into a 10-inch springform pan. Sprinkle reserved rice mixture on top.
- Freeze ice cream until firm, about 1 hour. Spoon whipped cream on top; garnish with strawberries.
09/18/2019
recipepes.com
ce cream crunch cake, recipe
PT15M
PT1H
5
455 calories
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