Rice krispie ice cream sandwich—that was the treat I made one hot summer afternoon when I had no plan, no dessert, and just a few leftover ingredients. I melted marshmallows, stirred in puffed rice cereal, sandwiched a slab of vanilla ice cream between the layers, and froze it. Hours later, I bit into my first homemade rice sandwich, and it instantly became a family favorite. It was cool, chewy, sweet, and incredibly easy to make. If you’ve tried my cottage cheese ice cream or yogurt berry bark, this one fits right in.
This article will walk you through how to make the perfect version, offer prep tips, flavor twists, and storage advice. It’s ideal for hot days when you want dessert with zero stress.
Ingredients & Prep Tips
Making a great frozen cereal-and-ice-cream treat starts with quality ingredients and smart prep. You’ll need:
- Mini marshmallows
- Unsalted butter
- Puffed rice cereal
- Firm ice cream (vanilla, chocolate chip, etc.)
| Ingredient | Amount |
|---|---|
| Mini Marshmallows | 4 cups |
| Unsalted Butter | 3 tablespoons |
| Puffed Rice Cereal | 6 cups |
| Ice Cream (firm) | 1 pint |
Prep Tips:
Soften the ice cream just enough to spread. Chill the cereal layers before adding the filling. After assembling, wrap each sandwich in parchment and freeze for 4–6 hours. If you’re short on time, pop them into the coldest section of your freezer to speed things up.
To prevent sticking, lightly grease your tray or use wax paper. A flat spatula can help press the cereal layer evenly, which is key to getting a uniform sandwich. And if your ice cream starts melting as you build, place everything back in the freezer for 10 minutes, then continue.
According to Serious Eats, choosing dense ice cream and letting the cereal layers cool prevents sogginess.
Step-by-Step Instructions
Step 1: Make the Cereal Layers
In a large pot over low heat, melt butter. Add mini marshmallows and stir until smooth. Remove from heat, fold in rice cereal until fully coated. Press into a greased tray about ½ inch thick. Let cool 10–15 minutes, then cut into two equal halves.
Step 2: Assemble & Freeze
Slightly soften your ice cream, then spread it evenly over one cereal layer. Gently press the second layer on top. Wrap tightly in parchment paper and freeze for at least 4 hours. When ready, cut into bars or squares. For clean edges, use a sharp knife dipped in warm water.
Flavor Twists & Serving Ideas
Flavor Variations
Try chocolate chip, strawberry, or even mint ice cream. You can mix chocolate chips or colorful sprinkles into the cereal before shaping. Dip sandwich edges into melted chocolate or chopped nuts. For a fun take, use flavored puffed rice cereal.
You can also get creative with the shape. Use cookie cutters for kid-friendly fun or slice the frozen sandwich into bite-sized cubes for mini treats at parties.
Serving & Storage
Wrap sandwiches individually for easy grabbing. Let them thaw about 5 minutes before serving. They’ll keep their chewy texture for up to 2 weeks in the freezer. Serve alongside avocado toast with roasted peppers or grain bowls with chickpeas and tahini for a full snack combo.
For serving at events, place sandwiches in cupcake wrappers to make them easy to hold and serve. Add a little drizzle of sauce on top for flair.
FAQs
1. What are these ice cream sandwiches made of?
They’re made from marshmallows, butter, puffed rice cereal, and firm ice cream pressed between cereal layers.
2. How do you keep them from melting?
Use dense ice cream, cool the cereal layers, and freeze assembled sandwiches for 4–6 hours before slicing.
3. Can you freeze homemade versions?
Yes. Wrap each sandwich in parchment and store in an airtight container for up to 2 weeks.
4. What’s the best ice cream to use?
Full-fat, dense varieties like vanilla or chocolate chip hold up best and don’t melt as fast.
Conclusion
This frozen cereal-and-ice-cream sandwich is nostalgic, chewy, and fun. It’s fast to prep, easy to store, and perfect to customize. Whether you go classic or add a twist, this cool treat is sure to become a favorite. Try pairing it with yogurt berry bark or cottage cheese banana bread for a balanced, summer-friendly menu.
Print
Rice Krispie Ice Cream Sandwich – Easy, Chewy Summer Treat
- Total Time: 4 hrs 15 mins
- Yield: 6 sandwiches
Description
A no-bake summer dessert with chewy rice krispie layers and creamy ice cream in every bite.
Ingredients
4 cups Mini Marshmallows
3 tbsp Unsalted Butter
6 cups Puffed Rice Cereal
1 pint Firm Ice Cream (vanilla, chocolate chip, etc.)
Instructions
1. Melt butter over low heat and stir in marshmallows until smooth.
2. Fold in rice cereal and press mixture into greased tray about ½ inch thick.
3. Let cool and cut into two equal layers.
4. Spread slightly softened ice cream over one layer.
5. Top with second layer, wrap in parchment, and freeze for 4–6 hours.
6. Cut into bars or squares before serving.
Notes
Chill cereal layers before adding ice cream for best texture.
Use a warm knife for clean cuts.
Freeze wrapped sandwiches individually for up to 2 weeks.
- Prep Time: 10 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-bake
- Cuisine: American