3 oz. chocolate chips
2 Tbsp butter
1 full cup crispy rice cereal
4 cups mint-chocolate-chip ice cream
Chocolate curls, to decorate
Line a 9-inch pie pan with foil. Place a round of wax paper over the foil in the bottom of the pan. In a heatproof bowl set over a saucepan of simmering water melt the chocolate chips with the butter. Remove the bowl from the heat and gently stir in the cereal, a little at a time. Press the chocolate-cereal mixture evenly over the base and up the sides of the prepared pan, forming a ½ inch rim. Chill until completyly hard. Carefully remove the cereal crust from the pan and peel off the foil and paper. Return the base to the pie pan. Remove the ice cream from the freezer and let it soften for 10 minutes. Spread the ice cream evenly in the cereal crust. Freeze until firm. Sprinkle the chocolate curls over the ice cream just before serving.
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