Nutella Crunch Ice Cream Cake


  • 2 cups 480g Nutella
  • 6 cups 150g Rice Krispies cereal
  • 1-gallon 3.78L vanilla ice cream


  1. Begin by chilling a 9 or 10-inch springform pan and a large mixing bowl in the freezer.
  2. In a large saucepan over low heat, combine 2 cups of Nutella and 6 cups of Rice Krispies cereal.
  3. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.
  4. Line a sheet pan or cookie sheet with parchment or wax paper, and pour the Nutella-Rice Krispies mixture onto the lined sheet pan, spreading it evenly.
  5. Place it in the freezer to chill.
  6. While the coated cereal mixture is cooling, remove a gallon of vanilla ice cream from the freezer and place it in the refrigerator to soften.
  7. After 30-45 minutes, use a fork and knife to cut the coated cereal into bite-sized pieces.
  8. Place them back into the freezer, if necessary, until the ice cream is softened.

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