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Nutella Crunch Ice Cream Cake

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Serves

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Prep Time

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Cook Time

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Ingredients

For the Nutella crunch ice cream cake

  • 1 cup Nutella
  • 2 cups rice bubble cereal
  • 2 litres vanilla ice cream, softened

Method

For the Nutella crunch ice cream cake

  • Combine the Nutella and rice bubble cereal in a large saucepan over a low heat.
  • Stir well until the rice bubbles are completely coated in Nutella. Remove from the heat.
  • Line a baking tray with baking paper. Spread the rice bubble mix over evenly over the tray. Place in the freezer to chill for about 30 minutes.
  • Using a knife and fork, cut the coated cereal into bite-size pieces. Reserve 1 cup for the topping.
  • Quickly combine the ice cream with the cereal pieces, then pour into a baking tin. Pack the ice cream in firmly so there are no air pockets.
  • Top with the reserved cereal mix.
  • Cover with plastic wrap and freeze overnight.
  • Remove the loaf tin about 10 minutes before serving. Cut and serve.