Nutella Rice-Crisp Ice-Cream Cake

Flip this over after placing in fridge.
If you are looking for a low-fat snack  alternative to high-calorie foods, this is one of the good bet. It has the combination of three best ingredients to satisfy your sweet tooth: Nutella, rice crisp and ice cream! And no baking is required, try it today! 
Dietary: Vegetarian.
Make a 8" cake

 85g rice crisp, divided
 250ml Nutella, melted

To make vanilla ice cream:
 300ml whipping / thickened / heavy cream
 100ml condensed milk
 1 tsp vanilla extract

For crust
1. Create your own double boiler method to melt the Nutella, click to see how.
2. Fold in 3/4 of the rice crisp to the melted Nutella. Set aside the balance.
3. Press the mixture into a springform pan and refrigerate for about 20 minutes.

For filling
1. Whip the cream until soft peak stage. 

2. Add in condensed milk and vanilla essence. Beat until mixture is smooth. Fold in the balance rice crisp into mixture until well combined.  
3. Spread the mixture on top of chilled base. Tap the pan a few times to remove any air bubbles.
4. Freeze overnight or at least 6 hours to set it completely. Take out from freezer and flip over. Serve! 

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