I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too!



Monday, April 6, 2015

Krispie Nutella Ice Cream Cake

Easy and impressive....doesn't get better than this!

4 cups Rice Krispies cereal
350 g Nutella
2 litres vanilla ice cream
caramel syrup
chocolate chips
vegetable oil
sprinkles

8 inch spring form pan

Start by putting your springform pan and a large bowl in the freezer. 
Put your ice cream in the fridge for about 30-45 minutes.
In a large pot and on low heat stir together the rice krispies and the nutella until completely combined.

Line a baking sheet with parchment or waxed paper and spread the mixture out to cool.
Place in the freezer. You don't want it to freeze but once cooled take a knife and fork and cut up the krispies, then return to freezer.
Take your large bowl out of the freezer and put the ice cream in. Reserve 1  1/2 cups of krispies. Mix the remaining with the ice cream.
Once well combined pack half into the springform pan, drizzle with caramel syrup and pack the rest of the ice cream on top. Note: I should have used more caramel syrup.
Top it all off with the reserved krispie mix.
Put a couple of tbsps chocolate chips in a ziplock bag with a few drops of vegetable oil. Microwave a few seconds to melt, massage around to make sure it's all melted and smooth.
Cut a small corner off, zip up the bag and drizzle the melted chocolate over the top of your cake. And because this one's going to be my daughter's birthday cake....add lots of sprinkles before the drizzle sets.
Cover with foil and freeze  minimum of 4-6 hours.

Place in the fridge for about 45 minutes before serving.
When you take it out of the fridge the springform ring might still be stuck to the cake.
Simply dampen a dish towel with hot water and wrap it around the outside of the ring for a minute, then run a thin knife around the edge.  It should loosen right up. You could use a warm knife to slice.
Drizzle more caramel sauce on the plate and place a piece of ice cream cake on top.


I used more of the chocolate drizzle for her age on a palette of white chocolate 

Adapted from http://www.afamilyfeast.com

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