Nutella Crunch Ice Cream Cake – This Nutella Crunch Ice Cream Cake is a dessert that is sure to impress. This recipe is easy to make and will delight all the Nutella and ice cream lovers out there. The cake is composed of layers of vanilla ice cream and crispy Nutella-coated cereal, giving it a delicious crunch in every bite. If you’re looking for a dessert that is both fun and impressive, this Nutella Crunch Ice Cream Cake is sure to please.
My husband and I are big fans of ice cream, so when we stumbled upon this Nutella Crunch Ice Cream Cake recipe, we had to give it a try. It has since become a staple in our household, especially during hot summer days when we crave something sweet and refreshing. Our little family always gets excited when we serve this cake, and it has become a must-have for our family gatherings. One of the reasons we love this cake is because it is easy to customize, allowing us to experiment with different flavors of ice cream and toppings. It is always a hit with our friends and family, and we are sure it will be with yours too.
Why This Nutella Crunch Ice Cream Cake Is a Must-Try Dessert?
- Unique combination of Nutella and Rice Krispies cereal gives the cake a satisfying crunch in every bite.
- The recipe is easy to make, and you can customize it to your liking by using different flavors of ice cream or toppings.
- It is perfect for any occasion, whether it’s a family gathering or a dinner party.
- The cake can be made ahead of time and stored in the freezer, making it a great dessert option for busy hosts.
- The rich, creamy vanilla ice cream complements the chocolatey Nutella and crispy cereal perfectly, making it a dessert that will leave everyone asking for more.
Ingredients:
- 2 cups (480g) Nutella
- 6 cups (150g) Rice Krispies cereal
- 1 gallon (3.78L) vanilla ice cream
Directions:
Begin by chilling a 9 or 10 inch springform pan and a large mixing bowl in the freezer.
In a large saucepan over low heat, combine 2 cups of Nutella and 6 cups of Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.
Line a sheet pan or cookie sheet with parchment or wax paper, and pour the Nutella-Rice Krispies mixture onto the lined sheet pan, spreading it evenly. Place it in the freezer to chill.
While the coated cereal mixture is cooling, remove a gallon of vanilla ice cream from the freezer and place it in the refrigerator to soften.
After 30-45 minutes, use a fork and knife to cut the coated cereal into bite-sized pieces. Place them back into the freezer, if necessary, until the ice cream is softened.
Once the ice cream is softened, remove the Nutella-cereal pieces, the chilled mixing bowl, and the springform pan from the freezer. Reserve 2 cups of the Nutella-cereal mixture.
Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Nutella-cereal mixture.
Cover the pan with plastic wrap and place it back into the freezer for at least 4-6 hours or overnight until completely frozen.
When ready to serve, remove the cake from the freezer about 30-45 minutes before serving and place it in the refrigerator to soften a bit.
Once softened, place the cake on a platter or cake stand, remove the sides of the springform pan, and cut and serve immediately.
Enjoy your delicious Nutella Crunch Ice Cream Cake!
Notes:
- If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper instead. Just be sure to lift the cake out of the pan using the parchment paper before slicing.
- You can substitute other types of cereal for the Rice Krispies, but keep in mind that the texture and taste of the cake may change.
- To make this recipe gluten-free, use a gluten-free cereal instead of Rice Krispies.
- You can also add other toppings to this cake, such as whipped cream, chopped nuts, or chocolate chips.
In conclusion, Nutella Crunch Ice Cream Cake is an incredibly delicious and unique dessert that is perfect for any occasion. With its combination of creamy vanilla ice cream and crunchy Nutella-coated cereal, this cake is sure to impress your friends and family. While it may take a bit of time to prepare and freeze, the end result is definitely worth it. So, the next time you’re looking for a show-stopping dessert that will satisfy your sweet tooth, give this recipe a try!
FAQs:
Can I use a different flavor of ice cream?
Yes, you can use any flavor of ice cream that you prefer. Just be sure to choose a flavor that complements the Nutella and cereal flavors.
Can I make this cake in advance?
Yes, you can make this cake up to a few days in advance and store it in the freezer until ready to serve.
Can I use a different type of cereal?
Yes, you can substitute other types of cereal for the Rice Krispies, but keep in mind that the texture and taste of the cake may change.
How do I soften the ice cream?
The best way to soften the ice cream is to let it sit at room temperature for about 15-20 minutes, or until it’s soft enough to stir.
Can I use a different type of spread instead of Nutella?
Yes, you can use any type of spread that you prefer, such as peanut butter or cookie butter.
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Nutella Crunch Ice Cream Cake
Ingredients
- 2 cups 480g Nutella
- 6 cups 150g Rice Krispies cereal
- 1 gallon 3.78L vanilla ice cream
Instructions
- Begin by chilling a 9 or 10 inch springform pan and a large mixing bowl in the freezer.
- In a large saucepan over low heat, combine 2 cups of Nutella and 6 cups of Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.
- Line a sheet pan or cookie sheet with parchment or wax paper, and pour the Nutella-Rice Krispies mixture onto the lined sheet pan, spreading it evenly. Place it in the freezer to chill.
- While the coated cereal mixture is cooling, remove a gallon of vanilla ice cream from the freezer and place it in the refrigerator to soften.
- After 30-45 minutes, use a fork and knife to cut the coated cereal into bite-sized pieces. Place them back into the freezer, if necessary, until the ice cream is softened.
- Once the ice cream is softened, remove the Nutella-cereal pieces, the chilled mixing bowl, and the springform pan from the freezer. Reserve 2 cups of the Nutella-cereal mixture.
- Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Nutella-cereal mixture.
- Cover the pan with plastic wrap and place it back into the freezer for at least 4-6 hours or overnight until completely frozen.
- When ready to serve, remove the cake from the freezer about 30-45 minutes before serving and place it in the refrigerator to soften a bit.
- Once softened, place the cake on a platter or cake stand, remove the sides of the springform pan, and cut and serve immediately.
- Enjoy your delicious Nutella Crunch Ice Cream Cake!
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