I feel that every well planned meal or baked item should be celebrated with family or friends. This dessert was prepared for my gluten-allergy boyfriend as an after dinner surprise. It's tough having a sweet tooth when wheat makes you feel so bad, but this rice-based dessert is divine! I did not have a 9 inch round spring form pan so I used an 11 inch pan and made a pie. It worked just fine!
Active Time: 10 minutes
Total Time: 4 hours 10 minutes
The crust of this blissful icecream cake is essentially one big Rice Krispies Treat, with peanut butter acting as the binder instead of marshmallows. If the crust is just too tempting to resist, you can always skip the ice cream and serve it as is.
4 cups rice cereal (such as Rice Krispies)
6 oz semisweet chocolate, chopped
3/4 cup creamy peanut butter (not natural)
3 pints chocolate chip or other ice cream
Place the cereal in a large bowl.
In a small saucepan, combine the chocolate and peanutbutter. Cook over low heat, stirring, until the chocolate melts and the mixture is smooth, about 2 minutes.
Add the chocolate–peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1 1/2 in. up the sides of a 9-in. springform pan. Freeze until set, about 10 minutes.
Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days.