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Friday, July 12, 2013

nutella crunch ice cream cake {recipe}



Doesn't the name just tell it all? I mean geeeeez.

For the 4th of July, I was in charge of dessert. The day before I stumbled across this sort of halfway recipe idea on Pinterest and decided to see if it worked out.  Big win!!

{pardon my ugly-bad-lighting-stormy-day pictures}


: :  Ingredients  : :

1 gallon of vanilla ice cream
6 cups of rice crispies
2 cups of Nutella


First stick a springform pan and a large mixing bowl in the freezer to chill. 

Then mix your rice krispies and nutella over low heat. 




It should basically look like gooey rice krisipies. Yum!

Spread the mixture out over a wax paper covered cookie sheet and stick it in the freezer to chill.




In the meantime, move the ice cream over to the fridge so it softens a little {not runny, just able to stir it}. Give them both about 30 minutes.


When your rice krispies are firm, pull them out of the freezer and cut into bite size pieces. I used a pizza cutter to do it quickly.




 
Grab your chilled bowl out of the freezer and mix 2/3 of the rice krispies into the gallon of ice cream.







Pour into your chilled spring form pan. Make sure there aren't any air pockets.






Then top it with the remaining rice krispie crumbles.
Cover with plastic wrap and freeze for 4-6 hours. 


Just take it out of the freezer about 25 minutes before you're ready to eat it.






All I can say is YUM!!!!

1 comment:

  1. did you use the entire one gallon of ice-cream to make this recipe? Thanks .. looks yummy by the way :)

    ReplyDelete