Chocolate Crunch Ice Cream Cups

A Delicious Summer Treat

With the warm weather approaching and the patio gatherings we often have, I love serving my guests an easy, delicious, cold treat. This recipe will be one your guests remember and ALWAYS ask for ; )

I can across a Nutella Crunch Ice Cream Cake recipe a few years ago that my friends and family went CRAZY for! I even surprised a friend with it as her birthday cake (she was VERY HAPPY). I wanted to create a healthy-ish version of this. I don’t often have Nutella in the house anymore (palm oil and added sugar, blah blah blah), so I was on a mission to create a more natural version of this recipe.

The great thing is that there are very few ingredients, with a couple of steps.

Ingredients

1-cup Semi-sweet chocolate chips
1-tbsp Coconut Oil
2-Cups Brown Rice Crispy Cereal (use whatever Rice Crispy Cereal you have or enjoy)
1-tub of Good Quality Vanilla Ice Cream (1.5-L)

Recipe

Step 1
First, melt one cup of chocolate chips with one TBSP coconut oil. I use a double boiler for this only because I don’t own a microwave… YES, you heard me right!

Step 2
Add 2cups of brown rice crispies to the melted chocolate and give it a good stir to coat all the rice crispies.

Step 3
Then line a medium-sized cookie sheet with parchment or silicone liner, pour the mixture over it, and spread it out to make a thin layer. Pop it in the freezer uncovered for at least 2 hrs. It needs to be a frozen block.

Step 4
Remove good quality vanilla ice cream from the freezer for at least 15 min to soften(you can be creative here and do chocolate ice cream, coffee ice cream is REALLY GOOD too!) I like to scoop out all the ice cream and put it in a large glass bowl.
I then take our SiLLibake Baking Cups and place all twelve on a baking sheet(these are eventually going in the freezer).
Remove the frozen chocolate rice crispies from the freezer, place them on a cutting board, and chop them into tiny pieces (at least ¼ inch). Once you have it all chopped, take half of the chocolate Rice Krispies, put it into the bowl of softened ice cream, and give it a good mix. You will want to do this quickly, and you don’t want the ice cream to melt completely. Put the other half back in the freezer for now.

Step 5
Fill the silicone cups with the ice cream mixture to the fill line inside of the cups. Take the reserved chocolate rice crispies out of the freezer and put 1-2 tsp of the mixture on top of each filled baking cup. Now place back in the freezer to harden. Try to give it 1-2 hrs. Once you are ready to serve, remove from the freezer, peel back the liner and serve.

Enjoy… for months to come!

If there are any leftovers, put them in a freezer container and store them for up to 3 months. TRUST ME! They will not last that long.

Enjoy!! Xo
SiLLibake

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