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Nutella Crunch Ice Cream Cake

Nutella Crunch Ice Cream Cake - A Family Feast

My husband Jack and I started A Family Feast because of our love of food.  We are enthusiastic about sharing great recipes that we’ve made ourselves so that you – our wonderful readers – can enjoy them too!

So every once in a while, we try a new recipe – like this one for Nutella Crunch Ice Cream Cake – that is so delicious and gets us so excited that we rearrange our calendar to share it here as soon as possible!

Three simple ingredients make up this Nutella crunch ice cream cake – Nutella, Rice Krispies cereal, and vanilla ice cream – all combined together into one fantastic, and super easy-to-make dessert!  First Rice Krispies are coated with melted Nutella and then cooled before stirring into softened vanilla ice cream.  The mixture is packed into a springform pan to form a cake, topped with some more of the coated cereal mixture, and then frozen until ready to serve.

Nutella Crunch Ice Cream Cake - A Family Feast

Sounds so simple (it is) – and the results are so, so, so very, very good!  The chocolate-hazelnut Nutella and the creamy vanilla ice cream are perfect together, and the crispy, rice cereal lends the perfect light texture to this cake.

This Nutella crunch ice cream cake is a great dessert for feeding a crowd when you want something really delicious without having to go through too much of a fuss to prepare it.

Our Nutella crunch ice cream cake was inspired by this recipe – which we originally spotted on Pinterest.  The original version, using melted chocolate and peanut butter instead of the Nutella in our recipe, was cited as an award-winning recipe from the Utica Old-Fashioned Ice Cream Festival, and I can totally understand why!  In fact, if you are near Utica, Ohio – the 2013 festival is this coming weekend!

We hope you enjoy this recipe as much as we did!  (P.S. Check out our other version of his fantastic dessert using Biscoff!)

Nutella Crunch Ice Cream Cake

Prep Time: 8 hours

Cook Time: 5 minutes

Total Time: 8 hours, 5 minutes

Yield: 12-14 servings

Nutella Crunch Ice Cream Cake

Ingredients

  • 2 cups Nutella
  • 6 cups Rice Krispies cereal
  • 1 gallon vanilla ice cream

Instructions

  1. Place a 9 or 10 inch springform pan, as well as a very large mixing bowl in the freezer to chill.
  2. In a large saucepan over low heat, combine the Nutella and Rice Krispies cereal. Mix well until the Rice Krispies are completely coated with the Nutella. Remove from heat.
  3. Line a sheet pan or cookie sheet with parchment or wax paper. Pour the Nutella-Rice Krispies mixture onto the lined sheet pan and spread evenly. Then place in the freezer to chill.
  4. While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
  5. After about 30-45 minutes (you want the Nutella coated cereal to be cooled and firm but not frozen at this point) – using a fork and knife – cut the coated cereal into bite sized pieces. Place back into the freezer, if necessary, until the ice cream is softened.
  6. Once your ice cream is softened (it should be just softened enough to stir in the coated cereal but not so melted that it is runny), remove the Nutella-cereal pieces, the large mixing bowl and the springform pan from the freezer.
  7. Reserve 2 cups of the Nutella-cereal mixture.
  8. Quickly combine the ice cream and remaining coated cereal in the chilled mixing bowl, then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets. Top the cake with the reserved Nutella-cereal mixture.
  9. Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
  10. Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften a bit.
  11. When ready to serve, place the cake on a platter or cake stand and remove the sides of the springform pan. Cut and serve immediately.
http://www.afamilyfeast.com/nutella-crunch-ice-cream-cake/

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Biscoff Crunch Ice Cream Cake

Biscoff Crunch Ice Cream Cake - A Family Feast

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Chocolate Nutella Toffee Icebox Cake

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Comments

  1. Martha… I’ve never seen a Nutella Crunch Ice Cream Cake before, but I think I’m gonna follow your recipe and make one. This looks amazing.

    • Hi Sean – I hope you enjoy this as much as we did! Thanks for visiting our site! Martha

      • I just made this for our family today. It looks like it is going to be very tasty. I will say that if you are a person who doesn’t like sweet stuff, you probably won’t like this. It is
        SWEET!! I think I am going to drizzle some semi-sweet chocolate and peanut butter on it to add a little something extra!
        I can’t wait to taste this! Thanks for posting.

        • Thanks Debbie!

        • I have to follow up with my post from yesterday!!! After tasting an entire piece of pie I take back about the “sweet taste”. It was delicious, creamy, crunchy, and refreshing. Have you ever tasted a Klondite bar? That is what it reminded me of. I did add a drizzle of dark chocolate and peanut butter to the top of the pie. I also used a sugar free turtle ice cream instead of vanilla ice cream.
          We live in Georgia where it is hot and humid. This pie hit the spot as a cold ice cream dessert. You must try this. It will be a keeper in your recipe file.

          • Thanks Debbie! So glad you enjoyed the recipe and turtle ice cream sounds like a great idea! Thanks so much for visiting our site!

  2. Yum! Sounds delicious! I like a good, quick dessert to throw together in the summer!
    Kathy recently posted…Strawberry Cream Cheese Coffee CakeMy Profile

  3. I don’t eat nutella, I don’t eat ice cream, I don’t eat Rice Krispies. . . but I am definitely going to make a version of this that I CAN eat!! It looks just incredible. Such a great idea, and fabulous flavor combo! :)
    Ricki recently posted…Meal-in-a-Bowl: Pesto-Bean Topped SaladMy Profile

  4. Martha, this sounds amazing!! I love how it’s a decadent dessert with simple ingredients! Pinning!
    Meghan @ The Tasty Fork recently posted…Asian Chicken Burrito with Sriracha Peanut Butter SauceMy Profile

  5. Wow! This looks so good! Can’t go wrong with Nutella, Ice Cream & Rice Krispies! Pinning to my Nutella board :)
    Nicole recently posted…Homemade Bold Radish Ranch DressingMy Profile

  6. Martha, your cake looks delicious. Thank you so much for the link. Have a great day. Blessings…Mary
    Mary@One Perfect Bite recently posted…Orange Pecan Icebox CookiesMy Profile

    • Oh Mary – Thank YOU for sharing the recipe in the first place!! I’ve been happy to see that several of my readers are clicking through to your site for the original version as well! Have a great weekend!
      Martha

  7. Martha, this looks perfect for a summer dessert! Now I just need to come up with a reason to make it! …oh wait, Memorial Day bbq coming up, sounds like a good reason to me! Yay!

  8. WOW! That’s all I can say :)
    I hope you come and link it to my party, I’d love to feature it! http://willcookforsmiles.com/2013/05/the-wcfs-award-show-link-party-14.html
    Lyuba@willcookforsmiles recently posted…Summer Grilling GiveawayMy Profile

  9. I love how simple yet decadent this is. Genius! I can’t wait until the weather warms up so I can give it a try :)
    Des @ Life’s Ambrosia recently posted…Ginger Garlic Flanken RibsMy Profile

  10. I’m making this right now for a girls night in. It looks incredible. Will really a whole gallon of ice cream fit? I bought (2) 1/2 gallons and I can’t even see one of them fitting in the spring form pan!

    • Hi Clarissa – the gallon fills a 9 or 10 inch springform to the very top! (Or at least it did when we made it). If your springform is smaller than you can use less ice cream! Hope that helps.

  11. would love to try this with coffee ice-cream ! Thanks for the recipe : )

  12. Woah. This is such a amazing idea.
    Aiza recently posted…Chocolate Cake- RevisitedMy Profile

  13. Hi,

    I didn’t understand why we leave 2 cups of the same mixture of nutella , rice crispies and ice cream and put on the top. Is there in difference from the other mixture?

    Thanks,
    Maria

    • Hi Maria – The mixture you leave out is for the topping – but if you’d prefer to just mix it all in with the ice cream and not have a layer on top, it will taste just as good! Thanks for visiting our site!

  14. Hi Martha,
    I am always looking for recipes that I can tweak and make gluten. free. This is such a simple tweak since there are gluten free rice krispies. My husband loves ice cream cakes but I can never have one because of the gluten issue. Thanks so much for sharing!

  15. T. Hannibal Gray :

    When I saw this I immediately saw a potential variation. If you use a deep dish pie pan and put a an Oreo crust in it and make it the same as you do the cake. Fill it up with the ice cream, top with the crunch and perhaps add layer of whipped cream on top of that. My niece is in school to become a professional baker and I’m going to share your recipe with her. I think I’ll get the ingredients and see how they both come out.

  16. You had me at 3 ingredients, and because one of them is Nutella, you had me all over again. Can’t wait to try this — it looks divine!

  17. I just wrapped up the cake to chill overnight in the freezer to eat for my son’s 6th birthday tomorrow. Just from licking the spoon I know how delicious it will be! Looking at the pan, I was very skeptical about fitting a whole gallon of ice cream plus all the nutella crispies, but it actually did fit! I didn’t have a big enough mixing bowl so I mixed half the crispies with one container of ice cream, filled the pan and put it in the freezer while I mixed the other half. We are all looking forward to eating it tomorrow…thanks for sharing it!

    • I hope you all enjoy it Lauren! (It does look like all that ice cream won’t fit-but it does!!). Thanks for visiting our site!

  18. This recipe looks like something I want to do for all family birthday cake. I have one question. Is it hard to take the cake out of the mold? Are there any tricks or advice on this? What kind of material work for the mold?Thanks.

    • Hi Carolyn – It’s made in a springform pan so I’d suggest letting it defrost a little bit before you loosen the sides of the pan – and it should easily open up and slip right up! (The bottom of the pan stays under the ice cream and you’d cut the slices down to that pan bottom.) Hope that helps! Thanks for visiting today!

  19. This was quite amazing – thanks for the recipe. Will be a staple from now on. See here: http://www.flickr.com/photos/hildigunnur/9448328797/in/set-72157634956102018/#
    Hildigunnur recently posted…an eruption – AGAIN!My Profile

  20. I think adding 2 tablespoons of honey will give it a brightness . great idea and great recipe

  21. What would be the carbs per serving ?

    • I’m sorry Ariel. We haven’t calculated that info for our recipes. You might be able to find an online tool where you can enter the ingredients and have that calculate the information you are looking for. Thanks.

  22. Instead of nutella, do you think biscotti would work? It’s a spread like the nutella. It is to die for.

  23. Can you tell me, do the Nutella coated rice crispies stay crunchy both in the icecream, and the topping? Thank you

    • Hi Jen – Yes – they do keep some of their crunchiness…I’d compare it to a Rice Krispie Treat in consistency. Not completely crunch as if they were dry, but you still know that it is the crisped rice cereal. Hope that helps!

  24. I’ll be making this with my homemade dairy free Nutella and will be using So Delicious Dairy Free Coconut Milk Vanilla Bean ice cream even it if is -5 in Chicago right now!

    • Oh WOW Mary! Sounds delicious and so glad you are able to adapt it to a dairy free recipe – I’d love to hear how it comes out for you! (It’s never too cold for ice cream…) Thanks for writing to us!

  25. I don’t have a springform pan but would love to make this. Any suggestions?

    • Hi Kim – I’ve seen a few other bloggers adapt our recipe for a deep pie dish and then just cut pie slices rather than cake slices. You’ll need to cut back on the recipe a bit since a full gallon will fill the springform pan to the top – but would be too much ice cream for a pie dish. Hope that helps! Thanks for writing to us today.

  26. hi! I am from (and in) Brazil. Can’t wait to try this!!! I have a big doubt, though… I’ve googled that a gallon of ice cream is 3,8 liters. That sound like a lot, it doesn’t sound right to me, it’s twice a HUGE ice cream box, ans it would feed an army… Could you maybe tell me how much comes in this gallon, specify anything that can help me before I start the recipe please? Thank you so much!

    • Hi Samara – The first time I made this recipe I thought the same thing but I can confirm that a gallon of ice cream is the correct amount to make this cake in a 10-inch springform pan. It will fill the pan to the very top – and definitely feeds a crowd! Feel free to cut the recipe back to a smaller amount if you would like. Hope that helps!

  27. This looks amazing! Sharing today on fb and g+!
    Amy@theidearoom recently posted…DIY Shaving CreamMy Profile

  28. I made this for a French Night last Sunday. Served it on a plate with Tarte Tatin and Creme Brulee as a trio of . Fantastic! So simple, yet so textured and tasty. Everybody commented on it . Thanks guys!

  29. I made this but am trying it in a 9X13 cake pan. I will have to let you know if it works. The gallon of ice cream filled the cake pan to the top. Figured you could cut in squares. Can’t wait to try this. The Nutella rice crispy crunch was yummy, yummy, yummy. :-)

    • Sounds great Rosie! Definitely – please let us know how it comes out in the pan!

    • I’m curious to know how it turned out. I don’t have a springform pan and I was thinking about trying the 9×13 like you did, or an 8×8 and halve the recipe since we are a small family. How did it go in a casserole dish? I’m thinking about putting a layer of the nutella rice krispies on the bottom too…might make it easier to get out of the pan?? And you get more of that yummy crunch!…unless it gets soggy on the bottom.

  30. I made this cake first time back in march for my daughter in-law birthday, it became instant hit!
    One of her sisters requested this cake for her b-day so I’m making it again, love it!

  31. My hubby just made this for my birthday. While the flavors are definitely good together, there is no way 1 gallon of ice cream will fit in a standard 9inch springform. He only ended up being able to use a standard 1/2 gallon of ice cream and then quickly realized that 4 cups of nutella coated krispies was going to be way too much, but not until after he had mixed it in. So it ended up being one giant soggy nutella coated rice krispie treat. I will def try again, but with 1/2 gallon of ice cream and maybe only 1-2 cups of rice krispies.

    • We’re sorry you had so much trouble with the recipe Lacey! Keeping both the mixing bowls and the springform pan very cold while you mix up the ice cream, and not allowing the ice cream to soften too much is definitely the key to avoiding a melted soggy mess with this recipe! I will share that the first time I made this recipe, I too thought that a gallon was way too much ice cream so I started with a 1/2 gallon. The ice cream melted on me the first time around – and it only filled the springform halfway. Our recipe as written is what worked best for us, but it does make a very large cake – so feel free to adjust as you need to. Thanks again for your feedback!!

  32. charlotte brown :

    Hi!

    I wanted to make this dessert for my summer party tomorow night. What is 1 gallon of ice cream? Is a jar of 2 L enough?

    I’m from Canada so I’m not very used to gallons..

    Thanks!

    • Hi Charlotte – I just used an online conversion calculator and 1 gallon of ice cream = 3.7851 liters. If you use 2 liters, I would cut back a bit on the nutella and rice krispie mixture. Hope that helps!

  33. This was amazing. And simple. Simply amazing. That is all.

  34. Hi! I tried this recipe out yesterday for a family get together. I had the kids in mind when i made this n it was a complete success….but what i did not expect were all the sweet starved adults go completely crazy over it! Everyone broke their diets n their calorie counts….my uncle took an extra shot of insulin so he cud hav a ‘little” bit more! It was yummy n sweet n crunchy n creamy n everything in between…! Its amazing how the littlest of effort, time n ingredients can make a show stealer like this! Kudos for comin up with it!! N thanks for sharing!

  35. Hi there, what a great site you’ve created for us!! My husband’s birthday party is this weekend with our children and grandchildren and am so looking forward to sharing this with them as I make it for the first time. Crunchy and sweet, has to be yummy! Thanks much:)

  36. Can you use a 9 x 13 pan instead of a springform pan? Good dessert, but don’t have one of those pans!

  37. Love this recipie!! Just made it for a friends birthday and it was devoured! I made a small modification by baking a Nutella brownie in the spring pan then your recipie on top. MAGICAL! This is a favorite.

  38. This is really good!!! I don’t have a springform pan, or a big enough family to eat the full recipe, or enough room in my freezer for a huge mixing bowl, cake pan, and cookie sheet. So I did roughly 2/3 recipe and used a 9×9 cake pan lined with heavy duty foil (so I could lift it out for easier slicing.) I used half of a “1gallon+1pint” bucket of ice cream, all of a 13oz jar of Nutella and 4 cups rice crispies. It turned out great! :)

  39. Hi! I would love to try this recipe, but my daughter has some nut sensitivities. Do you think you can substitute plain chocolate syrup for the Nutella?

  40. I pinned this way back but have been dying to make it. We celebrate my daughter’s birthday at Thanksgiving and this is what she wanted for her cake. Everyone loved it! The ice cream was an unexpected treat as we celebrated on a snowy Thanksgiving this year. Truly enjoy all your recipes and photos. Thank you.

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