INGREDIENTS:

• 8-oz semi sweet baking chocolate
• 6 cups chocolate rice puffed cereal
• 2 cups chocolate rice puffed cereal, for the topping
• 1 gallon vanilla ice cream

INSTRUCTIONS:

1. Place your springform pan (1 large, or 2 small), as well as a very large mixing bowl in the freezer to chill.
2. Remove the ice cream from the freezer and place in the refrigerator to soften.
3. Once your ice cream is softened (it should be just softened enough to stir in the cereal but not so melted that it is runny), remove the springform pan from the freezer.
4. Quickly combine the ice cream and the 6 cups of cereal in the chilled mixing bowl – I recommend doing this in two batches, to ensure even distribution of cereal, and for easier mixing – then pour the mixture into the chilled springform pan, packing it firmly so that there are no air pockets.  Put it back in the freezer while you melt the chocolate.
5. Melt semi sweet chocolate following the packet’s instructions. Once it has melted, mix with the 2 cups of cereal. Use this mixture to top the ice cream cake.
6. Cover with plastic wrap and place the springform pan back into the freezer for at least 4-6 hours or overnight until completely frozen.
7. When ready to serve, place the cake on a platter or cake stand and remove the sides of the springform pan. Cut and serve immediately. To help you cut the cake, dip your knife in warm water for each slice.