This is an old recipe which I recently pulled up on a hot day when I felt like making something with ice cream. It's an ice cream crunch cake with a chocolate & Rice Krispies crust, a layer of peppermint ice cream and a topping of whipped cream and chocolate syrup. There's not much to it, but when you put all the components together the texture it makes for an interesting dessert.
Ice Cream Crunch Cake in a Springform
My old version calls for a springform pan, which works well. You are supposed to use a 10-inch springform, but if you only have a 9-inch that's fine too. I don't see why you couldn't just make this in an 8 or even 9-inch square pan. Better yet, why not try a half version in a loaf pan?
Components
For an ice cream crunch cake crust, you use a mixture of melted butter, melted milk chocolate and Rice Krispies. The middle can be any flavor of ice cream, traditionally, peppermint or chocolate mint. As for the topping, use freshly whipped, sweetened cream or Cool Whip. You could even make the whole thing non-dairy by using plant butter, a dairy free chocolate, dairy free ice cream and a vegan or dairy free whipped topping
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.
Recipe
Milk Chocolate Peppermint Ice Cream Crunch Crunch Cake
Ingredients
- 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
Instructions
- 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.
Foodaholic says
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!
Anna says
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.
Julie O'Hara says
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.
Julie
carole says
This will be great for a holiday dessert. Could probably use other flavors of ice cream. also, dark chocolate