Ingredients
Scale
- 1 (12-oz.) package semisweet chocolate chips, melted
- 6 cups crispy rice cereal
- 1 gallon mint chip ice cream
Instructions
- Melt your chocolate chips in a double boiler or microwave. If microwaving, watch your chips very closely so that they do not burn.
- In a large bowl, mix the melted chocolate and the Rice Krispies. Stir until very well coated. Pour this mixture onto a cookie sheet that has been lined with waxed paper or parchment paper. Put into a freezer to freeze.
- While this mixture is freezing, take out your ice cream and put it in your refrigerator to soften. I left mine soften for about 25 minutes. You want it soft enough to mix but not runny.
- When your ice cream is soft enough, mix in half of the chocolate covered Rice Krispies, saving the other half for the topping.
- Press this ice cream mixture into an 8 or 9 inch springform pan. Press down firmly to eliminate any air pockets.
- Then sprinkle the rest of the Rice Krispies on top, lightly pressing into the ice cream. Cover with clear wrap or foil and freeze until serving.
Nutrition
- Serving Size: 1/16th
- Calories: 441
- Sugar: 41g
- Sodium: 172mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 50mg