8 oz chopped semisweet chocolate, melted
4 cups chrisped rice cereal (ie Rice Krispies)
2 pints mint chocolate chip ice cream, slightly softened
In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9 inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5-10 minutes. (A premade chocolate graham cracker crust may work for this too)
Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours or up to 3 days.
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