Peppermint Ice Cream Cake (Oamc)

  1. Place cereal in a large bowl.
  2. Grate or shave 2 taable spoons of chocolate from candy bar; set aside.
  3. In a heavy saucepan, melt butter and remaining chocolate.
  4. Pour over ceaeral and stir to coat.
  5. Press into bottom of a greased 10-inch springform pan.
  6. Freeze for 30 minutes.
  7. Spoon ice cream over crust.
  8. Freeze 15 minutes.
  9. Spread with whipped topping; sprinkle with reserved chocolate.
  10. Cover and freeze for several hours or overnight.
  11. Top with candy canes or crushes pappermints.
  12. Remove cake from freezer 5-10 minutes before serving.
  13. Remove sides of pan; cut with a sharp knife and serve immediately.

crisp rice, milk chocolate, butter, cream, topping, canes

Taken from www.food.com/recipe/peppermint-ice-cream-cake-oamc-160923 (may not work)

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