It's hot outside! Cool off with some delicious ice cream sandwich Rice Krispie Treats

ice cream sandwich Rice Krispie Treats

Well, it's summer, so you know what that means. Ice cream everything! These ice cream sandwich Rice Krispie treats are amazing. My daughter said "I give them two thumbs up." It's the perfect no-bake summer dessert.

Here, I take our famous double chocolate Rice Krispie Treats and layer vanilla ice cream in between. Feel free to use ANY of our Rice Krispie Treats recipes and any flavor of ice cream.

Now I'm dreaming of peanut butter cereal treats with chocolate ice cream.

video how-tos

how to make ice cream sandwich cereal treats

For less sticking and to make cereal treats a breeze to make, spray cooking spray on your bowls and spatulas.

ingredients and supplies you'll need

8-inch square baking pan
cooking spray
wax paper
dough scraper or sharp knife
4 ⅔ cups Rice Krispies cereal, divided
10 ounces marshmallows, divided (about 40 regular size OR 6 cups mini)
4 tablespoons salted butter, divided (European recommended)
½ cup semi-sweet chocolate chips, divided
2 tablespoons unsweetened cocoa, divided (optional)
half gallon of vanilla ice cream (you'll use 5 to 6 cups)

let's make dessert!

We'll divide the chocolate Rice Krispie Treat recipe to prepare two layers. After the layers are prepared, we'll add the layer of ice cream.

These treats are easy to make, but expect a lot of chilling time! So be sure to leave your self a full day before serving.

the first layer

Line an 8-inch square pan with wax paper and set aside.
Grease a large bowl and add 2 ⅓ cups Rice Krispies cereal. Set aside.
In a large saucepan, place 2 tablespoons salted butter, 5 ounces of marshmallows (about 20 regular size or 3 cups mini), and ¼ cup semi-sweet chocolate. For a richer chocolate flavor, stir in 1 tablespoon unsweetened cocoa powder.

Place the pan on low heat and melt, stirring frequently, until the marshmallows and chocolate are almost all melted.
Remove from heat and continue to stir until the marshmallow and butter mixture is very smooth.
Pour the mixture over the cereal and stir until well blended.
Transfer the mixture to the prepared baking pan and gently press evenly.
Chill in the refrigerator about 1 hour.
Use the wax paper to pull the layer out of the pan and set aside, either at room temperature or in the refrigerator.

the top layer

After you remove the bottom layer from the baking pan, grease the pan with cooking spray. (You do not need wax paper for this layer.)
Repeat the above instructions!

the middle layer

Once you have your top and bottom layers prepared, you're ready for the ice cream!
Scoop slightly-softened ice cream on top of the bottom layer. You will need 5 or 6 scoops to completely cover the layer.
Use a spatula to press the ice cream down evenly.

assemble your ice cream sandwiches

Place the other layer of Rice Krispie treats on top of the ice cream.
TIP: Use a sharp knife or dough scraper to cut the treats, while in the pan, into 16 pieces. This will help later when you're treats are fully frozen. (The soft ice cream may ooze up the sides a bit from the pressure, but it is much easier to cut at this step.)
Freeze! I prefer to freeze overnight, but you should freeze at least 4 hours.
When ready, remove from the freezer and allow the Rice Krispie treats to soften just a couple minutes and ENOY!

ice cream sandwich Rice Krispie Treats

Meaghan Mountford

The best no-bake summer dessert! Ice cream sandwich Rice Krispie Treats.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Chill for 6

Total Time 6 21

Course Dessert

Cuisine American

Servings 16 ice cream sandwiches

Calories 184 kcal

Equipment

8-inch square baking pan
wax paper
cooking spray
dough scraper or sharp knife

Ingredients

4 ⅔ cups Rice Krispies, divided
4 tablespoons salted European butter, divided
10 ounces marshmallows, divided about 40 regular OR 6 cups mini
½ cup semi-sweet chocolate chips, divided
2 tablespoons unsweetened cocoa powder, divided (optional)
5 to 6 cups vanilla ice cream

Instructions

make the first layer

Grease a large bowl and add 2 ⅓ cups Rice Krispies cereal.
In a large saucepan, place 2 tablespoons salted butter, 5 ounces of marshmallows (about 20 regular size or 3 cups mini), and ¼ cup semi-sweet chocolate. For a richer chocolate flavor, stir in 1 tablespoon unsweetened cocoa powder.
Place the pan on low heat and melt, stirring frequently, until the marshmallows and chocolate are almost all melted. Remove from heat and continue to stir until the marshmallow and butter mixture is very smooth. Pour the mixture over the cereal and stir until well blended.
Transfer the mixture to the prepared baking pan and gently press evenly. Chill in the refrigerator about 1 hour. Use the wax paper to pull the layer out of the pan and set aside, either at room temperature or in the refrigerator.
After you remove the bottom layer from the baking pan, grease the pan with cooking spray. (You do not need wax paper for this layer.)
Repeat the above instructions to create the bottom layer.
Once you have your top and bottom layers prepared, you're ready for the ice cream! Scoop slightly-softened ice cream on top of the bottom layer. You will need 5 or 6 scoops to completely cover the layer. Use a spatula to press the ice cream down evenly.
Place the other layer of Rice Krispie treats on top of the ice cream.
TIP: Use a sharp knife or dough scraper to cut the treats, while in the pan, into 16 pieces. This will help later when you're treats are fully frozen.
Freeze overnight or for at least 4 hours.
When ready, remove from the freezer and allow the Rice Krispie treats to soften just a couple minutes and ENOY!