Rice Krispies Treats Ice Cream Sandwich is the frozen dessert of your dreams—chewy, gooey krispie layers stuffed with creamy vanilla ice cream. Incredible!
author’s note
I Made These Four Times in One Week!
Okay, if you haven’t heard, Rice Krispies Treats just dropped their brand-new Ice Cream Sandwiches in vanilla and chocolate, and people are losing it online. Either they’ve tried them and are obsessed, or they can’t find them anywhere.
I’m here to tell you: skip the store run and make them at home. These from-scratch Rice Krispies Ice Cream Sandwiches are one of the best desserts I’ve ever had.
I’ve made them four times this week, three batches of vanilla and one chocolate, and not only have I had more than my share, but all my kids and their friends agree: best. dessert. ever.
They’re no-bake, super straightforward, and honestly way more fun to make anyway!
Making Rice Krispies Treats Ice Cream Sandwich
Here’s the deal: instead of making one big batch and splitting, it works much better to make two smaller batches.
Why?
- It helps the top and bottom layers stay evenly even.
- Smaller batches are also easier to mix and press into the pan.
I use one 12-ounce box of Rice Krispies and 1/2 gallon of ice cream. It’s always better to have a little extra—especially with the ice cream!
Ingredients
Here’s what you need to make Rice Krispies Treats Ice Cream Sandwiches:
- Butter: Unsalted works best so the treats aren’t too salty.
- Mini marshmallows: Use fresh ones—they melt better and make the bars soft and gooey.
- Rice Krispies: Use fresh cereal! Try plain, cocoa, or fruity pebbles.
- Salt: Helps balance the sweet and brings out flavor.
- Vanilla ice cream: Pick a flavor that fits your cereal—chocolate for cocoa, strawberry for fruity, or classic vanilla for plain.
chelsea’s recipe tips
Rice Krispies Treats Ice Cream Sandwich Tips
- Keep the ice cream layer thin: If it’s too thick, the bars will be too hard to bite.
- Use fresh marshmallows: Old ones don’t melt well and make the bars hard.
- Don’t overcook the marshmallows: Melt just until smooth. If they get too hot, the bars turn stiff after freezing.
- Freeze long enough: Let the bars freeze at least 4 hours before eating.
- Work fast with the ice cream: Spread it quickly so it doesn’t melt before you add the top layer.
Storage
Wrap each sandwich tightly in plastic wrap or foil. Keep in the freezer and enjoy within a week for the best texture and flavor.
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