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Crispy Chocolate Ice Cream Terrine

What gives this creamy chocolate dessert terrine a crunchy texture?

500 grams whipped cream
1 can (395 grams of sweetened condensed milk (cooked beforehand for about 1 hour in the can, in boiling water)
1 tablespoon powdered cocoa
2 cups crisped rice
300 grams bittersweet baking chocolate

Beat the whipped cream with the cooked sweetened condensed milk and the powdered cocoa in a mixer.
Add the 1/2 cup of crisped rice to the mix.
Place in a baking dish covered with plastic wrap and take it to the freezer for 2 hours.
Melt the chocolate in a water bath and the rest of the crisped rice (11/2 cup).
Place it in the freezer for 2 more hours.
Take the ice cream cake out of the mold and cover it with the mixture of melted chocolate and rice flakes.

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