Crunchy Ice Cream Sandwiches Recipe -
Crunchy Ice Cream Sandwiches Recipe
  • READY IN 15 mins

Crunchy Ice Cream Sandwiches

Recipe by  

"Your favorite ice cream between two Rice Krispies Treats® – nothing could be yummier on a hot summer day."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins

    15 mins


  1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in peanut butter.
  2. Add KELLOGG'S® RICE KRISPIES® cereal. Stir until well coated.
  3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into twelve 3-inch squares.
  4. Top six of the cereal squares with ice cream. Place remaining squares on top. Cut each in half, making twelve 3 x 1 1/2-inch sandwiches. Individually wrap in plastic wrap. Store in airtight container in freezer for up to 6 weeks.
Kitchen-Friendly View


  • In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Add peanut butter, stirring until melted. Follow steps 2 thru 4 above. Microwave cooking times may vary.
  • Note: For best results, use fresh marshmallows.
  • Diet, reduced calorie or tub margarine is not recommended.
  • Kellogg's has reduced the sodium content of Rice Krispies to meet current consumer flavor- and nutrition-preferences. Rice Krispies Treats made with the lower sodium cereal taste great without any added salt, but, if you desire, add 1/8 teaspoon salt to the butter before melting. Continue with recipe as directed.
  • RICE KRISPIES TREATS® is a registered trademark of Kellogg NA Co. for cereal-based snack food.
  • ®, ™, © 2010 Kellogg NA Co.

Reviews More Reviews

Jun 14, 2010

The kids picked the ice cream, rocky road. These are a major hit!

Jun 08, 2011

To make these with mini marshmallows: replace 1 cup mini marshmallows for every 10 large marshmallows. So, for a single batch, use 3 cups mini marshmallows. Today I made a double batch of these scrumptious sweets that combine two of my favorites, rice krispy treats and ice cream. I divided the rice krispy mixture between two 13in. by 9in. pans, both lined with foil and sprayed with cooking spray. I then froze one until soild, then spread the ice cream (I used chocolate chip) on top. I inverted the rice krispy treats from the second pan on top of the ice cream and pressed it down good, then froze it until I was ready to serve it. It was difficult to cut into nice squares this way, but if you want to make this recipe for a crowd on a very hot day and are worried about your ice cream melting while you're filling all of your sandwhiches, you might consider this method.


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 29.7 g
  • 10%
  • Cholesterol
  • 17 mg
  • 6%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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