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.