Rice Krispie Peanut Butter Ice Cream Cake

Serving Size: 10-12 slices Prep Time: 15 minutes Cook Time: N/A


1/2 cup Corn Syrup
1/2 cup Table Syrup
1 cup Peanut Butter
1.5-2 liters Ice Cream (Vanilla or Butterscotch)
5 cups Rice Krispies
1/4 cup Chocolate Chips


  1. Mix both syrups and peanut butter together in a large bowl.
  2. Add rice krispies and press a bit more than half of mix into a springform pan.
  3. Scoop about 1" of ice cream on top.
  4. Top with the rest of mixture (doesn't have to be perfectly even).
  5. Melt chocolate chips and put into a ziplock bag. Cut a small hole in the corner so you can pipe the chocolate onto the cake.
  6. Put the cake in the freezer for a couple hours before serving.


(Original recipe came from my mom's recipe box.)