My sister-in-law found this recipe in her grandmother's things one day and asked me to make it and we loved it so I decided to put it on here.

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Recipe Summary

prep:
25 mins
cook:
5 mins
additional:
1 hr 30 mins
total:
2 hrs
Servings:
16
Yield:
1 10-inch cake
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chocolate chips and peanut butter in a heavy saucepan over medium heat. Simmer, stirring frequently, until melted and smooth, 5 to 10 minutes.

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  • Place rice cereal in a large bowl. Pour melted chocolate mixture on top; toss gently to combine. Spread on a baking sheet and cool until firm, about 30 minutes. Break cereal mixture into small pieces. Measure out 1 cup into a bowl; reserve for topping.

  • Fold remaining rice mixture into the softened ice cream. Spread ice cream into a 10-inch springform pan. Sprinkle reserved rice mixture on top.

  • Freeze ice cream until firm, about 1 hour. Spoon whipped cream on top; garnish with strawberries.

Nutrition Facts

330 calories; protein 6.4g; carbohydrates 35.3g; fat 20.8g; cholesterol 34.7mg; sodium 119mg. Full Nutrition
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