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Nutella Crunch Ice Cream Cake

A delightful dessert combining creamy Nutella and crunchy cereal, layered with vanilla ice cream for a scoopable masterpiece.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups Nutella
  • 6 cups Rice Krispies cereal
  • 1 gallon vanilla ice cream Soften in the refrigerator before use.

Method
 

Preparation
  1. Place a 9 or 10 inch springform pan and a large mixing bowl in the freezer to chill.
  2. In a saucepan over low heat, combine Nutella and Rice Krispies, mixing until coated.
  3. Pour mixture onto a lined sheet pan and freeze to chill.
  4. Soften ice cream in the refrigerator.
  5. Cut the cooled rice cereal mixture into bite-sized pieces.
Assembly
  1. Combine softened ice cream and the cereal pieces in the chilled mixing bowl, pour into the springform pan, packing firmly.
  2. Top with reserved Nutella-cereal mixture, cover, and freeze for at least 4–6 hours or overnight.
Serving
  1. Remove from freezer 30–45 minutes before serving to soften slightly.
  2. Cut and serve, slicing with a hot knife for clean wedges.

Notes

Chill your equipment to keep the ice cream from melting too fast. Store the cake tightly wrapped in plastic and foil in the freezer for up to 2 weeks.