CHOCOLATE CRUNCH ICE-CREAM CAKE

INGREDIENTS:

2 Litres of Chocolate Ice-Cream
2 cups Chocolate Rice Krispies
1/2 cup Chocolate Rice Krispies
1 small bag of chocolate chips
Clear plastic wrap.

METHOD:

Line cake pan with clear plastic ensuring there are a lot of excess plastic all around.
Soften Ice Cream for it to spread easily. In a mixing bowl fold in 1/2 cup of rice krispies with ice-cream.
Pour in cake pan and spread evenly.
Cover with excess plastic and return to freezer. Ensuring the plastic is close to the ice cream mixture.
In a separate bowl add melted chocolate and 2 cups of chocolate rice krispies. Set aside.
When ready to serve open plastic and pull out frozen cake, remove from plastic and place on dish.
Top with chocolate and rice krispies mixture.
Serve immediately, store leftovers in the freezer.

TIPS:
Any type and flavour of ice-cream can be used.
For a healthier treat - Sorbet ice cream can be used topped with fruits.

Isn't this easy to make?