Step 1

Line an 8x8" square pan with parchment paper in both directions, allowing the excess paper to hang over the edges creating a sling. Spray lightly with a non-stick baking release.

Step 2

Place the rice krispies in a large bowl.

Step 3

Melt the semisweet chocolate, butter and golden syrup, honey or corn syrup over low heat or in the microwave at half power. Cool.

Step 4

Pour over the rice krispies and mix thoroughly to coat all of the cereal.

Step 5

Place half of the mixture (about 175 grams) into the bottom of the pan. Using a large spoon, press it evenly over the bottom of the pan. Freeze hard.

Step 6

Remove the parchment with the chocolate rice krispies. Flatten the paper. Run a metal spatula under the square to loosen it. Place it back in the freezer while preparing the rest of the recipe.

Step 7

Reline and lightly spray the 8" pan again as before. Press the second half of the crumbs evenly on the bottom of the pan. Freeze.

Step 8

Slightly warm the nutella. Do not get it hot.

Step 9

Add the condensed milk and combine the two completely. It will, most likely be stiff.

Step 10

Whip the cream until medium stiff. Add about 1/3 to the nutella mixture and stir in until the mixture is loosened.

Step 11

Fold in the remainder of the whipped cream and pour it over the crust in the pan. Place the reserved chocolate rice krispie square on top centering it. It will not completely cover the top since the bottom of the pan is slightly smaller. Freeze overnight.

Step 12

Trim the exposed ice cream edges. Cut into 9 squares.

Step 13

Keep frozen until serving.