Ice Cream Crunch Cake

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 3/4 Lb chocolate chips
  • 3/4 Cup peanut butter , creamy
  • 1/4 Cup crispy rice cereal
  • 2 Quart vanilla ice cream , softened
  • 2 Cup whipped cream
  • 4 Cup strawberries , hulled and halved
Combine chocolate chips and peanut butter in a heavy saucepan over medium heat. Simmer 5-10 minutes, stirring frequently, until melted and smooth. Place cereal in a large bowl and cover with melted chocolate mixture. Toss gently to combine. Spread onto a cookie sheet to cool. Once firm, break up into small pieces. Reserve 1 whole cup of this mixture for topping. Fold remaining cereal mixture into softened ice cream. Transfer to a 10 inch springform pan. Sprinkle reserved cereal mixture over top and freeze cake until hard. Remove cake from springform pan and garnish with whipped cream and strawberries.
Calories
340 Cal
Fat
22 g
Carbs
35 g
Protein
6.4 g
Fiber
3 g
Sugar
28 g
Cholesterol
35 mg
Sodium
120 mg


Nutrients

Fiber     3 g
Fat     22 g
Sugar     28 g
Carbs     35 g
Protein     6.4 g
Calories     340 Cal

Fats

Fat, Poly     2.2 g
Fat, Mono     7.4 g
Fat, Sat     11 g
Fat, Trans     0 g
Fat, Percent     58 %

Vitamins

Vitamin, K     2.6 mcg     2.2 %
Vitamin, A     350 IU     12 %
Vitamin, B12     0.3 mcg     13 %
Niacin     2 mg     12 %
Riboflavin     0.3 mg     19 %
Vitamin, C     23 mg     26 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.1 mg     8.2 %
Vitamin, E     1.4 mg     9.2 %
Panto, Acid     0.6 mg     12 %
Choline     34 mg     6.1 %
Thiamin     0.1 mg     5.3 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     160 mg     22 %
Magnesium     56 mg     13 %
Copper     0.2 mcg     23 %
Fluoride     13 mcg     310 %
Zinc     1.2 mg     11 %
Cholesterol     35 mg     0.4 %
Sodium     120 mg     8 %
Selenium     2.7 mcg     5 %
Manganese     0.4 mg     6 %
Potassium     330 mg     7.1 %
Iron     1.2 mg     15 %