Peanut Butter Chocolate Ice Cream Cake is the perfect no bake summer dessert! This easy ice cream cake is made with Reese’s pieces, vanilla ice cream, melted chocolate, peanut butter, and chocolaty rice cereal.

Yields 6

Peanut Butter Chocolate Ice Cream Cake

This easy ice cream cake is made with Reese's pieces, vanilla ice cream, melted chocolate, peanut butter, and chocolaty rice cereal.

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Ingredients

1 quart (5 cups) of your favorite vanilla ice cream, softened

3 cups of chocolate crispy rice cereal (like Cap'N'Crunch or Cocoa Pebbles)

2/3 cups semi-sweet melted chocolate or semi-sweet chocolate chips

2/3 cups peanut butter

1/2 Reese's Pieces Candy

Instructions

On the stove-top or in the microwave in a heat-safe bowl in 30 second increments; melt semi-sweet chocolate and peanut butter together until smooth.
Add the rice cereal to a large bowl and pour melted chocolate / peanut butter mixture and stir to coat.
Line a cookie sheet or large flat plate with parchment paper and spread the coated cereal on top. Place in the freezer to harden (about 30 minutes) then remove and break cereal into small bite sized pieces.
Meanwhile, remove vanilla ice cream from freezer and place on counter to soften.
Mix the softened ice cream with 1 1/2 cups of coated cereal.
Pour into a 6-inch springform pan spreading evenly. Sprinkle with the remaining crunchy cereal, and press down.
Place pan in freezer for 4-6 hours or overnight to harden and set up.
When ready to serve, remove cake from the freezer. Use a slim paring knife run around the edges of the springform pan and then remove the sides.
Place on your favorite serving plate and top with Reese's Pieces Candy and more cereal if desired.
Cut and serve.

Notes

Adapted from A Family Feast