The Sweetest Sweet Sixteen

Hello again sweet friends! What an exciting time in the Crème Cottage lately! So much has been happening. … so, where to begin?!?

To start, we have officially entered my most anticipated time of year. The “ber” months! I know when it comes around each year, as we kick it off by celebrating Maya’s birthday! This year was particularly special, because we celebrated her special 16th. And speaking of which, I have lots of fun pictures to share of the party with fun party ideas and even a really easy ice cream cake recipe that was SO. Good!! Let’s get started!

Ice Cream Cake

Ingredients:

1 gallon Ice cream

1 bag semi-sweet or 70 % Chocolate chips

1 cup Peanut butter

6-7 cups Rice Krispies 

Melt the peanut butter and chocolate over medium heat until just melted and smooth. Rice Krispies go in a large bowl. Pour the chocolate mixture over the top and stir to combine. Line a large cookie sheet with parchment and pour Rice Krispie mixture on the sheet spreading evenly. Place in fridge until firm. When ready, break up and crush into little pieces. I leave a few bigger pieces too! Set some of this aside for top of cake.

Soften ice cream in fridge until you can stir in the chocolate/peanut butter/Rice Krispies mixture. Pour into a 10 inch spring form pan. Top with remaining Rice krispies and immediately put in freezer to firm up, about 3-4 hours.

When ready to serve, bring out and wait 20 minutes before cutting into. Enjoy!