Strawberry Ice Cream Cake - cooking recipe

Ingredients

2 cups lightly crushed gluten-free rice cereal, like Kellogg's Brown Rice Krispies
1 cup gluten-free dark chocolate chips, melted
48 oz gluten-free strawberry ice cream, like Breyer's, softened
None None red food coloring (optional)
1/2 cup cream cheese
3-4 tbsp milk
1/2 tsp gluten-free vanilla extract, like McCormick
2 cups fresh strawberries, sliced
3 None purchased meringues, crumbled (optional)

Preparation

Line the bottom of an 8 inch springform pan with foil. Coat pan with cooking spray. In a bowl, combine cereal and chocolate. Press into bottom of pan. Chill for 10 mins, or until firm.
Meanwhile, in a mixer on low speed, beat ice cream for 30 seconds, or until smooth. Tint with food coloring, if desired. Transfer to pan, cover and freeze for 5 hours or overnight.
In a food processor, combine cream cheese, 3 tbsp milk and vanilla extract. Process for 1 min, or until smooth. If mixture is too thick, add more milk.
Unmold cake and spread cream cheese mixture over top. Arrange strawberries on top. Garnish with crumbled meringues, if desired.