Rice Krispie Ice Cream Sandwiches

These Rice Krispie Ice Cream Sandwiches combine soft chewy marshmallow cereal bars with creamy vanilla ice cream for the ultimate frozen summer dessert. Perfect for parties, birthdays, BBQs, and easy make-ahead entertaining.

Prep Time30

Cool Time, Chill Time, divided5

Total Time5 30

Servings:

Calories: 417kcal

Author: Karin and Ken

Ingredients

½ cup salted butter
4 cups mini marshmallows
1 teaspoon vanilla extract
6 cups rice cereal
1 ½ quarts vanilla ice cream

Instructions

Add the butter to a large pot. Melt the butter over medium-low heat. Once the butter is completely melted, add the marshmallows and vanilla. Stir until the marshmallows are completely melted.
Remove from heat and fold in the rice cereal until it is evenly coated by the marshmallows mixture. Roughly divide mixture in half and press into 2 9x13 inch baking dishes. Let the rice krispies cool for at least 60 minutes.
At about the 45 minute mark (or 15 minutes before you're ready to make bars) place your ice cream on the counter. Using a spatula, spread the ice cream over the top of one sheet of rice Krispie treats. Then loosen other sheet with a knife and carefully dump it on the ice cream. Freeze pan for 4 hours.
Slice, serve, and enjoy!

Notes

Don’t press too firmly: Light pressure keeps the treats soft instead of dense.
Soften and assemble quickly: Let the ice cream soften just enough to spread easily or risk lifting rice Krispies, then work quickly during assembly so it doesn’t melt too much.
Slice like a pro: Freeze the sandwiches completely before cutting, then use a sharp knife warmed under hot water and dried between slices for clean, neat edges through the frozen layers.
Wrap individually: Perfect for easy grab-and-go frozen treats.
Use fresh mini marshmallows: Mini marshmallows melt faster, measure more accurately, and create softer, chewier Rice Krispie treats than older or larger marshmallows.

Nutrition