A chocolate-rice cereal crust and creamy drizzle transform strawberry ice cream into a sophisticated treat!
2 cups lightly crushed gluten-free puffed rice cereal
1 cup dark chocolate chips, melted
1 (48 oz.) pkg. strawberry ice cream, like Breyers, softened
Liquid red food coloring (optional)
1/2 cup cream cheese
3–4 Tbs. milk
1/2 tsp. vanilla extract
1 pint fresh strawberries, sliced
3 meringues, crumbled (optional)
1. Line bottom of 8" springform pan with foil; coat with cooking spray. In bowl, mix cereal and chocolate. Press into bottom of pan. Chill 10 min.
2. With mixer on low speed, beat ice cream until smooth, tinting with food coloring, if desired. Pour over crust. Cover; freeze 5 hrs. or until firm.
3. In processor, process next 3 ingredients 1 min. or until smooth, adding additional milk if too thick. Unmold cake. Top with cream cheese mixture, berries and meringues.
Active time: 20 min.
Total time: 5 1/2 hrs.
Per serving: Cal. 260 Pro. 3g Carb. 31g Fiber 2g Sug. 22g
Chol. 31mg Sod. 60mg Total fat: 14g Sat. 9g Trans. 0g
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