This is such a simple dessert, and by simple, I mean EASY. There is nothing truly easier than this. When you discover this dessert, you will see that Dairy Queen and Carvel’s ice cream cakes fall short by far! This is easy to make, and yet more delicious than all of those (and might I mention, significantly cheaper!). This is an ice cream cake that works just as perfectly for a cozy night at home with your hubby, or a poolside birthday party.
Check out what our friends over at A Family Feast had to say about this:
“Sounds so simple (it is) – and the results are so, so, so very, very good! The chocolate-hazelnut Nutella and the creamy vanilla ice cream are perfect together, and the crispy, rice cereal lends the perfect light texture to this cake.”
You see, they have it right. It sounds simple and totally is. And I have to agree: the textures of this cake are perfect together. I love the creaminess of ice cream blended with the crunch of the Rice Krispies.
2 cups Nutella
6 cups Rice Krispies cereal
1 gallon Eddy’s vanilla ice cream
Place a 9 or 10 inch springform pan, as well as a very large mixing bowl in the freezer to chill.
In a large saucepan over low heat, combine the Nutella and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.
Line a sheet pan or cookie sheet with parchment or wax paper. Pour the Nutella-Rice Krispies mixture onto the lined sheet pan and spread evenly. Then place in the freezer to chill.
While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
After about 30-45 minutes (you want the Nutella coated cereal to be cooled and firm but not frozen at this point) – using a fork and knife – cut the coated cereal into bite sized pieces. Place back into the freezer, if necessary, until the ice cream is softened.
Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the Nutella-cereal pieces, the large mixing bowl and the springform pan from the freezer.
Reserve 2 cups of the Nutella-cereal mixture.
Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Nutella-cereal mixture.
Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften a bit.
When ready to serve, place the cake on a platter or cake stand and remove the sides of the springform pan. Cut and serve immediately.
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Quick Tip: Be sure this is completely frozen before serving.
Thanks again to A Family Feast for this amazing recipe.