3 Ingredient Ice Cream Cake

Once again I was at my Grandmother’s and I needed to whip up a dessert with little-to-no prep time. It was hot as blazes outside and as I try to have ice cream at least once a day during the summer, who wouldn’t go bonkers for ice cream cake?


4 cups gluten-free rice krispies (I used Gorilla Munch)

8oz semi-sweet chocolate, chopped

1/2 gallon whatever ice cream is in your freezer

Take the ice cream out of your freezer and set on counter to soften while you prepare the rest of your ingredients. Using a pie plate, or in my case an angelfood cake pan with a removable bottom, lightly grease/butter and set aside. Melt chocolate in a large microwaveable bowl in 30 second intervals. Once melted, stir in rice krispies, until fully incorporated. Press chocolate-krispie mixture into the sides of your pan & evenly distribute. Place pan in freezer for 5-10 minutes. Meanwhile, prep your choice of decoration, in my case I melted about 2oz of semi-sweet chocolate & 2nd of white chocolate. Remove pan from freezer & scoop softened ice cream into pan, evenly distributing. Decorate & return pan to freezer. Freeze for at least 20 minutes before serving. You can slice the cake in the pan, or if it has a removable bottom, it should pop right out and look similar to the cake pictured above.


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