1. 3 ½ cup Cream Base
2. 1 tsp vanilla extract
3. 2 oz Baker's semi-sweet chocolate
4. 2 tsp water
5. 1 ¼ cup muddy buddies
   1. 1 box Rice Chex cereal
   2. 1 cup semi-sweet chocolate chips
   3. ½ cup peanut butter
   4. ¼ cup butter
   5. 1 tsp vanilla extract 
   6. 1 ½ cup powdered sugar

Muddy Buddies:

1. Pour cereal in a large bowl of gallon ziploc bag, set aside.
2. In a microwave safe bowl combine chocolate chips, peanut butter, and butter. Microwave in 30 second intervals, stirring after each round.
3. When the mixture is melted and smooth add the vanilla and mix.
4. Pour the chocolate mixture over the cereal and gently fold to evenly coat the cereal.
5. Add powdered sugar; gently fold to evenly coat the cereal.
6. Store in an airtight container.
7. When ready to use, measure out 1 ¼ cups muddy buddies and pour them out onto a cutting board.
8. With the back of the measuring cup push down on the muddy buddies until you have small crumbs.
9. Set aside until ready to use. 

Ice Cream:

1. Chop the 2 oz Baker’s chocolate and melt it on the stove with 2 tsp of water. Stir until smooth.
2. In a separate bowl combine melted chocolate and vanilla extract,stir until combined. 
3. Add a little of the cream base to the chocolate and vanilla  at a time and whisk so the chocolate is evenly distributed throughout. 
4. Pour into your ice cream maker and churn. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second. 
5. Turn off the machine and remove the dasher.
6. Sprinkle in the muddy buddies and mix by hand (same enough to sprinkle on the top).
7. Fill the ice cream container.
8. Cover and freeze for 8 hours or overnight.