Nutella Crunch Ice Cream Cake

9. Once the ice cream is softened, remove the Nutella-cereal pieces, the chilled mixing bowl, and the springform pan from the freezer.
10. Reserve 2 cups of the Nutella-cereal mixture.
11. 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.
12. Top the cake with the reserved Nutella-cereal mixture.
13. Cover the pan with plastic wrap and place it back into the freezer for at least 4-6 hours or overnight until completely frozen.
14. When ready to serve, remove the cake from the freezer about 30-45 minutes before serving and place it in the refrigerator to soften a bit.
15. Once softened, place the cake on a platter or cake stand, remove the sides of the springform pan, and cut and serve immediately.

Enjoy your delicious Nutella Crunch Ice Cream Cake!

Notes:

• If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper instead. Just be sure to lift the cake out of the pan using the parchment paper before slicing.
• You can substitute other types of cereal for the Rice Krispies, but keep in mind that the texture and taste of the cake may change.
• To make this recipe gluten-free, use a gluten-free cereal instead of Rice Krispies.
• You can also add other toppings to this cake, such as whipped cream, chopped nuts, or chocolate chips.