Chocolate-Peanut Butter Ice Cream Cake

4 Cups of rice cereal (I used chocolate rice cereal, like cocoa krispies)
6 oz semisweet chocolate chips
3/4 cup creamy peanut butter
3 pints chocolate chip or vanilla ice cream

1. Place the cereal in a large bowl
2. In a small saucepan, combine the chocolate and peanut butter. Cook over low heat, stirring, until the chocolate melts and the mixture is smooth, about 2 minutes.
3. Add the chocolate-peanut butter mixture to the cereal and mix to coat. Spread the cereal mixture onto the bottom and 1.5 inches up the sides of a 9-inch springform or non-stick pan. Freeze until set, about 10 minutes.
4. Let the ice cream soften at room temperature just until spreadable, about 10 minutes. Spread ice cream evenly into the chilled crust and freeze until firm, at least 4 hours and up to 2 days.

I sprinkled extra chocolate chips on top and drizzled chocolate syrup. I love chocolate! :-)