WOO HOO! We finally got some HOT weather in Seattle… time to bust out the ice cream (cake)!
Chocolate–Peanut Butter Ice Cream Cake Recipe
4 cups rice cereal (such as Rice Krispies)
6 oz semisweet chocolate, chopped
3/4 cup creamy peanut butter (not natural)
3 pints chocolate chip or other ice cream
1. Place the cereal in a large bowl.
2. In a small saucepan, combine the chocolate and peanut butter. Cook over low heat, stirring, until the chocolate melts and the mixture is smooth, about 2 minutes.
3. Add the chocolate–peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1 1/2 in. up the sides of a 9-in. springform pan. Freeze until set, about 10 minutes.
4. Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days.
Idea Source: Source: Woman's Day