Saturday, August 28, 2010

Who could resist?

On these sticky summer days, who could resist a delectable bowl of mint chip ice cream? When I started planning a little BFA gathering here at Baylor, I knew I had to dream up a dessert that would entice all to attend! This recipe seemed to be just the ticket!


8 ounces chopped semisweet chocolate, melted
4 cups crisped rice cereal (such as Rice Krispies)
2 pints mint chocolate-chip ice cream, slightly softened


1. In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9-inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5 to 10 minutes.
2. Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours and up to 3 days.

Recipe from Real Simple

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