This Peanut Butter Chocolate Ice Cream Cake is an awesome dessert for anytime of the year. Great for dinner parties or a great birthday cake option. Can be made in a square pan for smaller square portions, or in a pie plate for a pretty presentation. Use gluten free rice krispies for a gluten free version. Either way you slice it, this is delicious!!!
- 1/4 cup corn syrup
- 2 TBSP brown sugar
- 3 TBSP butter or margarine
- 3 cups Nature’s Path Organic Crispy Rice (do not use Kellogg’s Rice Krispies as they contain gluten!)
- 1/2 cup chocolate ganache*
- 1 quart vanilla ice cream
- Caramel sauce and chopped peanuts for topping
For the ganache:
- 200g good-quality dark chocolate
- 284ml carton double cream (pouring type)
- 2 TBSP icing sugar
- 1/2 cup peanut butter
- 3 TSP corn syrup
Make the ganache: chop the chocolate into small pieces and tip into a bowl. Pour the cream into a pan, add the sugar, and heat until it is about to boil. Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Add peanut butter and corn syrup. Mix til smooth. Cool.
Make the cake: In a saucepan, combine corn syrup, brown sugar and butter. Bring to boil, stirring constantly and remove from heat. Add syrup to puffed rice and mix well. Press evenly into greased pie plate or pan. Cool in freezer or fridge for about 10 minutes to set/cool. Top with the ganache and let cool again in the freezer for an additional 10 minutes.
In the meantime, remove ice cream from freezer to left soften. Once soft, evenly spread over chocolate base. Finish with a drizzle of caramel or chocolate sauce and chopped peanuts. You can also use chopped SKOR bars as well for a little extra crunch. Cover and freeze until ready to serve. YUM!
Leslie’s Top Tip: If you are in a rush, you can easily substitute the chocolate ganache with store bought chocolate syrup as long as it is gluten free.