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Crunch Ice Cream Cake


The Crunch Bar made by Nestle isn’t exactly an Israeli innovation, but until local stores began importing Nestle’s Israel ice cream to the US, the only place to eat chalav Yisrael crunch bars was in Israel.


If you haven’t had an ice cream crunch bar, you haven’t eaten ice cream. Ok, I’m kidding. All ice cream is good, regardless if it’s Nestle’s or Klein’s. But it never fails, every time we land in Israel, one of the first requests my children have is to go out and buy the Crunch Bar. (Let’s not mention that today they sell it in my local grocery.)


So how do you please a pint-size child? You make a giant Crunch Bar. And while we ate this, we reminisced about the good old days, how we walked up and down those hills, with the sun beating down, to buy Crunch Bars. Ice cream and  “Remember when” are what childhood memories are made of.


Yield: 1 large cake


Line a baking sheet with Gefen Parchment Paper. You can grease the sheet before adding the paper so it sticks.


Spread ice cream over the baking sheet. Place an additional sheet of baking paper on top. Using a rolling pin, roll out ice cream to an even layer. Freeze.


Once frozen, remove top baking paper. Place chocolate bars down the center of the ice cream. Roll ice cream in thirds over the chocolate bars, peeling the paper away from bottom.


Turn ice cream roll, seam side down. Pat Rice Krispies all over the top of the roll. Place a sheet of parchment paper over the roll and press the sides tightly to tighten and even out the cake. Freeze (with the parchment paper). Remove parchment paper once cake is frozen firmly.


Melt chocolate (I do this in the microwave in three 30-second increments, stirring in between until smooth. On Yom Tov you can do this over a double boiler). Stir in oil. Immediately pour over ice cream roll. (I like the drippy look, but if you’d like to cover your roll completely, you’ll need an additional three to four ounces chocolate).