Recipe: Chocolate Crunch Ice Cream Cake

Recipe by: Karen at http://www.thetastybiteblog.com/2016/08/22/chocolate-crunch-ice-cream-cake/

Ingredients

• For the chocolate crunch pieces:
• 1 cup semisweet chocolate chips, melted
• 2 cups rice krispies cereal
• ½ cups almonds, chopped
  
  For the ice cream:
• 1 packet of The Curious Creamery German Chocolate Ice Cream Cake Mix
• ¾ cup sugar
• 1 1/8 cups cold milk (or plant based milk)
• 2 ¼ cups cold heavy cream (or plant based cream)
  
  For the dark chocolate ganache:
• 1 cup heavy cream (or plant based cream)
• 1 ¼ cup bittersweet chocolate, coarsely chopped

Instructions

1. In a large mixing bowl, combine melted chocolate, rice krispies cereal , and chopped almonds and stir until evenly coated. Pour mixture onto a baking sheet lined with parchment paper and then freeze until firm, about 15 minutes. Break into small pieces and set aside.
2. Meanwhile, combine cake mix, sugar, milk, and heavy cream in a large mixing bowl and beat on high speed with mixer until mixture becomes thick and wavy, about 5 minutes.
3. To assemble, pour half of the ice cream mixture into a loaf pan lined with plastic wrap, sprinkle half of the chocolate crunch pieces evenly over the ice cream layer, and then top with the remaining ice cream mixture. Cover with plastic wrap and freeze until solid, about 4 hours.
4. To make the chocolate ganache, heat heavy cream in a saucepan over medium heat until it comes to a boil. Pour over the chopped chocolate in a heatproof bowl and let sit for 5 minutes. Mix gently with a spatula until chocolate is melted and mixture is smooth. Allow to cool to room temperature.
5. When ready to serve, let ice cream cake thaw for a few minutes until it can be released from the pan. Remove and place on a serving platter. Sprinkle remaining chocolate crunch pieces and drizzle chocolate ganache over the top. Serve immediately.

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