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It is recipe day and today’s recipe is a dessert, a first here at The Day After An Inconvenient Truth. It is a chocolate, rice crispy ice cream pie, because summer is just around the corner.

What You Need

1/2 cup organic chocolate syrup

1/3 cup organic semi-sweet chocolate chips

2 cups organic crispy rice cereal

1 quart {4 cups) of your favorite organic ice cream

(F.Y.I. – The links to organic products are just suggestions of products I have used and recommend, but you can use any organic brand.)

What to Do

Butter a 9 inch pie pan

Mix the chocolate syrup semi-sweet chocolate chips in a pan over medium heat and stir until smooth. Remove and set aside 1/4 cup of the chocolate mixture and put it in a small bowl. Add cereal to remaining chocolate mixture, stirring until well coated. Let it cool slightly.

Then using the back of spoon, press mixture evenly on bottom and up sides of prepared pie plate to form crust. Place the pan in freezer 15 to 20 minutes or until crust is firm. Spread one-half of ice cream into crust; spoon chocolate sauce over the first layer. Then top with scoops of the remaining ice cream. Cover and return to freezer until serving time. Drizzle with additional chocolate syrup just before serving.

You have no idea how good this is on a hot day.



Reason 85 from, 101 Reasons Why I Am Vegetarian:

Clog up your arteries on a diet loaded with saturated animal fat and cholesterol year after year and you risk having a heart attack or stroke. You can opt to avert these afflictions with an expensive, though now-routine, operation known as angioplasty. Performed with a balloon-tipped catheter, it works to flatten plaque against artery walls, thus opening up passageways for blood to flow. A whole-foods vegan diet, along with regular exercise, can have the same effect.

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