Chocolate Crunch Ice Cream Cake |

Chocolate Crunch Ice Cream Cake

Course Dessert
Prep Time 20 minutes
Total Time 8 hours
Servings 12
Author The Gunny Sack



  • 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.
  • Pour the melted chocolate over the crispy chocolate rice cereal and stir to coat.
  • Spread the coated cereal out on a piece of parchment paper to set and harden.
  • Allow the chocolate coating to harden and then break the cereal into bite sized pieces.
  • In a large bowl, mix the softened chocolate ice cream with 2 cups of the crunchy cereal pieces.
  • Spread into a 9-inch springform pan and top with the remaining crunchy cereal, pressing it into the ice cream.
  • 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.
  • When ready to serve, remove from the freezer and 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.
  • 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.