Ice Cream Crunch Cake

By vail28

Ingredients

• 1 (12-oz.) package semisweet chocolate chips
• 2/3 cup smooth peanut butter
• 6 cups crispy rice cereal
• 1 gallon vanilla ice cream

Preparation

Step 1

1) Melt chocolate chips and peanut butter in a large saucepan set over low heat. Stir in crispy rice cereal; mix well. Turn onto a baking sheet lined with waxed or parchment paper. Spread into an even layer. Let sit for 2 hours. Mixture will firm slightly but still be moist. Break into small pieces. Set aside 1-1/2 cups of mixture for topping.
2) Soften ice cream. Fold in all but reserved portion of cereal mixture. Spread into a 10-inch springform pan. Top with remaining cereal mixture. Freeze firm, about 4 to 6 hours. Remove sides of springform pan and transfer to refrigerator about 45 minutes before serving.