Chocolate Crunch Ice Cream Cake

A Chocolate Ice Cream Cake with crunchy cereal is easy to make! Plus, you only need 4 ingredients for this chocolate crunch ice cream cake recipe.

My family is always ready for ice cream, no matter the weather. I’ve got to admit that ice cream is not typically my dessert of choice, but as soon as the weather warms up, I start craving ice cream. Last weekend, we went to a malt shop for lunch. We had cheeseburgers, fries,

Last weekend, we went to a malt shop for lunch. We had cheeseburgers, fries, shakes, and malts and we ate every last bit of food. So, although there were snowflakes in the air yesterday, I am choosing to ignore them and instead share this delicious Chocolate Crunch Ice Cream Cake!

How To Make Chocolate Ice Cream Cake

Melt the chocolate chips and shortening in the microwave for 30 seconds, stir and continue heating and stirring at 15-second intervals, until smooth.

Pour the melted chocolate over crispy chocolate cereal and stir to coat.

Spread the coated cereal out on a piece of parchment paper to cool and harden. Then, break into smaller pieces.

Mix together the chocolate ice cream and two cups of the coated cereal.

Spread the mixture into a 9-inch springform pan.

Top with the remaining chocolate coated cereal and press it gently press into the ice cream.

Wrap the chocolate ice cream cake tightly with plastic wrap and place in the freezer for 4-6 hours or overnight (depending on your freezer) until hardened.

Remove the plastic wrap, slide a knife around the edges of the springform pan and then remove the sides.

Place the chocolate crunch ice cream cake on a plate or platter. Add additional cereal around the edge of the platter, if desired.

To cut the cake into slices, dip a knife in hot water, quickly dry it off and then slice the cake, reheating the knife, as needed.

Everyone loved this Chocolate Crunch Ice Cream Cake. It is cool and delicious with a triple dose of chocolate! Once the ice cream cake started melting, we served the softened cake to the younger kids in ice cream cones.

5 from 2 votes

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Chocolate Crunch Ice Cream Cake

Prep Time

20 mins

Total Time

8 hrs

 

Course: Dessert

Servings: 12

Author: The Gunny Sack

Ingredients

• 4 cups crispy chocolate rice cereal (I used Cocoa Pebbles)
• 1½ cups semi-sweet chocolate chips
• 1½ tablespoons shortening
• 10 1/2 cups chocolate ice cream softened

Instructions

1. Melt semi-sweet chocolate chips and shortening in the microwave for 30 seconds, stir and continue heating and stirring at 15 second intervals, until smooth.
2. Pour the melted chocolate over the crispy chocolate rice cereal and stir to coat.
3. Spread the coated cereal out on a piece of parchment paper to set and harden.
4. Allow the chocolate coating to harden and then break the cereal into bite sized pieces.
5. In a large bowl, mix the softened chocolate ice cream with 2 cups of the crunchy cereal pieces.
6. Spread into a 9-inch springform pan and top with the remaining crunchy cereal, pressing it into the ice cream.
7. Cover the springform pan and place the ice cream cake in the freezer for 6-8 hours or overnight (depending on your freezer) to harden.
8. When ready to serve, remove from the freezer and slide a knife around the edges of the springform pan and then remove the sides.
9. Place the chocolate crunch ice cream cake on a plate or platter. Add additional cereal around the edge of the platter, if desired.

10. Dip a knife in very hot water, quickly dry it off and use the hot knife to cut the ice cream cake. Re-dip and dry the knife for each cut you make.

  Recipe adapted from Biscoff Crunch Ice Cream Cake

More Ice Cream Cake Recipes:

Strawberry Crunch Ice Cream Cake| Peanut Butter Crunch Ice Cream Cake | Fruity Pebble Crunch Ice Cream Cake