Skip to content
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.
- Choosing a selection results in a full page refresh.