Description
Make your own ice cream sandwiches using crispy rice cereal treats. This copycat version tastes just like the store-bought ones but is fresher and easier to prepare.
Ingredients
Scale
- 3 tablespoons unsalted butter
- 1 package (10 ounces) marshmallows
- 6 cups crispy rice cereal
- 1 quart vanilla ice cream, slightly softened
Instructions
- Line a 9×13 inch baking dish with parchment paper, leaving overhang on two sides.
- Melt butter in a large pot over low heat. Add marshmallows and stir until completely melted and smooth.
- Remove from heat. Stir in crispy rice cereal until evenly coated.
- Press half of the mixture firmly into the prepared dish. Let cool for 10 minutes.
- Spread the softened ice cream evenly over the first layer.
- Press the remaining cereal mixture on top of the ice cream. Cover with plastic wrap and freeze for at least 4 hours or until firm.
- Lift the block out using the parchment. Cut into squares and serve immediately.
Notes
- For cleaner cuts, use a sharp knife dipped in hot water.
- Store leftovers in an airtight container in the freezer for up to 2 weeks.
- You can substitute chocolate or strawberry ice cream for variety.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 280
- Sugar: 24g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 35mg