- 1 cup (6 ounces) semisweet chocolate chips
- 1/3 cup creamy peanut butter
- 3 cups crispy rice cereal
- 1/2 gallon vanilla ice cream, softened
- In a small saucepan over low heat, melt chocolate and peanut butter. Add cereal; stir until coated. Spread on waxed paper to cool. Set aside 3/4 cup for topping.
- Combine remaining mixture with ice cream. Spread into a 10-in. springform pan; sprinkle with reserved topping. Freeze for 4 hours or overnight. Yield: 10 servings.
Originally published as Ice Cream Supreme in Grandma's Great Desserts Cookbook 1992, p64
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