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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. (Scroll below to see our video, showing you how easy it is to make this ice cream cake!)
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!)
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Nutella Crunch Ice Cream Cake
Ingredients
- 2 cups Nutella
- 6 cups Rice Krispies cereal
- 1 gallon vanilla ice cream
Instructions
- Place a 9 or 10 inch springform pan, as well as a very large mixing bowl in the freezer to chill.
- 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.
- 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.
- While the coated cereal mixture is cooling, remove the ice cream from the freezer and place in the refrigerator to soften.
- 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.
- 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.
- Reserve 2 cups of the Nutella-cereal mixture.
- 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.
- Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
- Remove the cake from the freezer about 30-45 minutes before serving and place in the refrigerator to soften a bit.
- 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.
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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.
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 🙂
Thanks Des!! Enjoy!
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
Thanks Lyuba! I just added my link to your party! 🙂
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!
I think Memorial Day is the perfect reason to make this cake! Enjoy!
Martha, your cake looks delicious. Thank you so much for the link. Have a great day. Blessings…Mary
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
Wow! This looks so good! Can’t go wrong with Nutella, Ice Cream & Rice Krispies! Pinning to my Nutella board 🙂
Thanks Nicole!
Martha, this sounds amazing!! I love how it’s a decadent dessert with simple ingredients! Pinning!
Thanks Meghan!
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! 🙂
Thanks Ricki!
Yum! Sounds delicious! I like a good, quick dessert to throw together in the summer!
Thanks Kathy! This is about as easy a recipe as you can get! Thanks for visiting our site!
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!