Chocolate-Biscoff Crunch Ice Cream Cake
By Eat More Chocolate Team Cake Everyday No Bake
May 15, 2015
Biscoff is changing the dessert world, and it is vegan too!!
Cut the banana into chunks and freeze for 2 hours in a ziplock bag/airtight container until solid.
Preheat oven to 350°F. Crush cookies until finely ground. Add melted oil and stir until crumbs are moistened.
Press the mixture into the bottom and up the sides of a 10″ springform pan. Bake crust for 15 minutes. Let cool completely.
In a saucepan, combine the Biscoff and Rice Krispies cereal over low heat. Mix well until the Rice Krispies are completely coated with the Biscoff.
Line a sheet pan with parchment paper/foil. Pour the Biscoff-Rice Krispie mixture onto the lined cookie sheet and spread evenly. Place it in the freezer to chill for 45 minutes.
Transfer the banana chunks to a blender with the cocoa powder and vanilla extract and blend until smooth and creamy. This will take about five minutes.
Top with Biscoff-Rice Krispie pieces. Cover with plastic wrap and freeze for at least an hour.