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Crunchy Ice Cream Cake recipe

A yummy combination of butterscotch, peanutbutter and ice cream, blended together and frozen in time atopa crunchy cereal crust. Yummo!!!

Recipe: Crunchy Ice CreamCake

4 cups toasted rice cereal squares, crumbled
1/3 cup brown sugar, firmly packed
6 tablespoons butter or margarine, melted
1 (3.5-ounce) package instant butterscotch pudding mix
1/2 cup chunky peanut butter
1 2/3 cups milk
1 quart vanilla ice cream, softened
1/2 cup chopped peanuts

  • Grease a 9-inch square baking pan; setaside. Combine crumbled cereal, brown sugar and butter; mix welland reserve 1/4 cup. Pat remaining cereal mixture firmly intothe bottom of prepared pan. Refrigerate for about 1 hour or untilfirm.
  • Combine butterscotch pudding mix, peanutbutter and milk on low until well blended; fold in vanilla icecream and blend well. Pour ice cream mixture into prepared pan;sprinkle with reserved crumb mixture; then sprinkle with peanuts.Cover with aluminum foil and freeze at least 6 hours.

    Makes 8 servings.

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  • Comments

    1 Comment


    Hi Samara The first time I made this recipe I thought the same thing but I can confirm that a gallon of ice cream is the correct amount to make this cake in a 10-inch springform pan. Do you think you can substitute plain chocolate syrup for the Nutella?

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