Milk Chocolate Peppermint Ice Cream Crunch Cake

Name: Milk Chocolate Peppermint Ice Cream Crunch Cake
Prep time: 5 h 10 min
Cook time: 5 h 10 min
Total time: 5 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 8 Tbsps butter, cut up; 8 servings Chocolate syrup; 710 milliliters crispy rice cereal; 1 liters softened peppermint ice cream; 170 grams milk chocolate, chopped (Hershey Bars); 473 milliliters sweetened whipped cream or whipped topping

Milk Chocolate Peppermint Ice Cream Crunch Cake might be just the dessert you are searching for. One serving contains 594 calories, 6g of protein, and 32g of fat. This recipe serves 8. Head to the store and pick up milk chocolate, peppermint ice cream, rice cereal, and a few other things to make it today. Christmas will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 5 hours and 10 minutes.

Instructions

Line inside of a 9 inch springform pan with non-stick foil or line with regular foil and spray foil generously with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Springform Pan

Aluminum Foil

Place butter and chocolate in a large microwave-safe bowl and melt on high for 30 seconds. Stir. Repeat until chocolate is melted.

Ingredients you will need

Chocolate

Butter

Equipment you will use

Microwave

Bowl

Pour cereal into chocolate and stir to coat. Empty cereal mixture into greased, foil lined pan and press to make a crust.

Ingredients you will need

Chocolate

Cereal

Crust

Equipment you will use

Aluminum Foil

Frying Pan

Place in the freezer for 20 minutes.

Remove from freezer and spread softened peppermint ice cream evenly over the top. Freeze until it’s a bit more firm (about an hour), then spread whipped cream or whipped topping over ice cream. Cover with plastic wrap and freeze for another 3 hours or more

Ingredients you will need

Whipped Cream

Peppermint

Ice Cream

Spread

Wrap

Equipment you will use

Plastic Wrap

Grasp foil, lift from pan and set on a platter, peeling away foil.

Equipment you will use

Aluminum Foil

Frying Pan

Garnish with chocolate syrup.

Ingredients you will need

Chocolate Syrup

Let pie sit for 15 minutes before cutting, then with a Chef’s knife, cut into wedges.Note: If you line the pan with non-stick or greased foil, you won’t actually take the sides off the pan, but around here springform pans have the highest sides (a little over 3 inches) and regular 9 inch pans are too shallow.

Equipment you will use

Springform Pan

Knife

Aluminum Foil

Equipment

Ingredients

Servings:

8Tbsps

butter, cut up 8servings

Chocolate syrup 710milliliters

crispy rice cereal 1liters

softened peppermint ice cream 170grams

milk chocolate, chopped (Hershey Bars)473milliliters

sweetened whipped cream or whipped topping

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.