Rice Krispies® Ice Cream Sandwiches

Rice Krispies® Ice Cream Sandwiches

Rice Krispies® Ice Cream Sandwiches deliver a fun dessert using just margarine, marshmallows, Rice Krispies® cereal, and ice cream. Prep takes 180 minutes and yields 12 servings. Melt marshmallows and butter, then stir in cereal. Pack into two layers with parchment paper between, freeze, spread softened ice cream, then stack and freeze again. Cut into bars and serve. Each bar has 297 kcal, 11 g fat, 47 g carbohydrates, and 4 g protein.

  • Prep time: 180 minutes with a yield of 12 servings.
  • Main ingredients: margarine or butter, marshmallows, Rice Krispies® cereal, and softened ice cream.
  • Prepare two layers of cereal mixture using parchment paper for easy assembly.
  • After freezing, spread softened ice cream between layers and freeze again for a firm texture.
  • Each serving provides 297 kcal, 11 g fat, 47 g carbs, and 4 g protein.

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TOTAL TIME (MIN)

180

SERVINGS

Yield 12

Ingredients

  • 1/4 cup

    margarine or butter

  • 250 g (1 pkg)

    (about 40) regular marshmallows or 5 cups miniature

  • ½ tsp

    vanilla extract (optional)

  • 6 cups

    Rice Krispies® cereal

  • 1.5 L (6 cups)

    Softened Ice Cream

Directions

  1. In a large microwave safe bowl, heat margarine or butter and marshmallows on HIGH for 3 minutes, stirring halfway until melted and smooth.  Stir in the vanilla if using. Add the Rice KrispiesⓇ cereal and stir until well coated.
  2. To form the bottom layer, add half of the mixture to a greased or parchment lined 3.5 L (13 x 9") pan. Press down firmly. Cover with a layer or parchment paper and use your hands or a flat-bottomed bowl to firmly pack the mixture into an even layer.
  3. To form the top layer, add the remaining half of the mixture on top of the parchment paper in the pan and press down firmly. Cover with a layer or parchment paper and use your hands or a flat-bottomed bowl to firmly pack the mixture into an even layer. You should have two separate layers of cereal mixture sandwiched between parchment paper in the pan.  Cover with plastic wrap and place the pan into the freezer for at least 1 hour or until frozen.
  4. Place the ice cream on the countertop for 10-15 minutes to soften. Remove the pan with the cereal mixture from the freezer. Slide the top layer off the bottom layer and set aside. Peel off the parchment and spread the softened ice cream over the bottom half. Carefully place the top layer over the ice cream and gently press it into the ice cream.
  5. Cover and freeze for at least 2 hours before cutting into bars.

Nutrition Facts

Makes 12 Servings

Amount Per Serving

Calories

297 kcal

Fat

11 g

Carbs

47 g

Protein

4 g

In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® cereal products. Results with other products may vary.