Sprinkle Ice Cream Pie with Rice Krispie Crust

Sprinkle Ice Cream Pie with Rice Krispie Crust takes approximately 2 hours and 35 minutes from beginning to end. One serving contains 460 calories, 5g of protein, and 26g of fat. For $1.53 per serving, you get a beverage that serves 8. 739 people have made this recipe and would make it again. A mixture of crisp rice cereal, white chocolate chips, white chocolate, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Summer. It is brought to you by Rachel Cooks. Overall, this recipe earns a rather bad spoonacular score of 26%. If you like this recipe, take a look at these similar recipes: Cherry Fluff Pie With Rice Krispie Crust, Cherry Pie with Ice Cream Sprinkle Balls, and Peanut Butter Rice Krispie Ice Cream Sandwiches.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 5 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Melt 8 ounces of the white chocolate for the crust in a large heat safe bowl placed over a pan filled with shallow boiling water (double boiler). Melt until smooth, stirring constantly.Remove from heat and stir in rice krispie cereal and sprinkles until everything is all coated with white chocolate.Spray a 9- or 10-inch pie pan with nonstick cooking spray and press the rice krispie mixture into the bottom and up the sides of the pan evenly. Dont press too hard or your crust will become very hard.Freeze crust for 15 minutes. At the same time, take ice cream out of the freezer, and set on counter to soften.Fill crust with softened ice cream - it should be roughly even with the top of the crust. Smooth out so it is flat. Place in freezer and freeze until nearly solid, 1-2 hours.Meanwhile, heat heavy cream in microwave or on stove until bubbling but not boiling. Pour cream over remaining 3/4 cup of white chocolate and let set for 1 minute before stirring until chocolate is completely melted. Set aside to cool slightly.When ice cream has hardened and ganache has cooled to room temperature, pour the ganache over the ice cream and sprinkle with 1 tablespoon sprinkles. Freeze again until about 15-20 minutes prior to serving. At that time, remove from freezer to let soften slightly for 5-10 minutes before slicing with a very hot knife.

 

Step by step:

1. Melt 8 ounces of the white chocolate for the crust in a large heat safe bowl placed over a pan filled with shallow boiling water (double boiler). Melt until smooth, stirring constantly.

2. Remove from heat and stir in rice krispie cereal and sprinkles until everything is all coated with white chocolate.Spray a 9- or 10-inch pie pan with nonstick cooking spray and press the rice krispie mixture into the bottom and up the sides of the pan evenly. Dont press too hard or your crust will become very hard.Freeze crust for 15 minutes. At the same time, take ice cream out of the freezer, and set on counter to soften.Fill crust with softened ice cream - it should be roughly even with the top of the crust. Smooth out so it is flat.

3. Place in freezer and freeze until nearly solid, 1-2 hours.Meanwhile, heat heavy cream in microwave or on stove until bubbling but not boiling.

4. Pour cream over remaining 3/4 cup of white chocolate and let set for 1 minute before stirring until chocolate is completely melted. Set aside to cool slightly.When ice cream has hardened and ganache has cooled to room temperature, pour the ganache over the ice cream and sprinkle with 1 tablespoon sprinkles. Freeze again until about 15-20 minutes prior to serving. At that time, remove from freezer to let soften slightly for 5-10 minutes before slicing with a very hot knife.

Nutrition Information:

covered percent of daily need