rice krispies and ice cream
This family-favorite dessert combines crispy Rice Krispies treats with creamy ice cream, offering a comforting and easy-to-prepare sweet escape. It's a versatile, kid-friendly, no-bake treat perfect for any occasion, blending crispy textures with creamy coolness.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
1/2 cup Unsalted Butter
1 (10-ounce) bag Mini Marshmallows
6 cups Rice Krispies Cereal
1/2 teaspoon Vanilla Extract
1.5 quarts Vanilla Ice Cream
Pinch Salt
Instructions
- Prepare Your Pan: Grease a 9×13 inch baking dish with butter or line it with parchment paper, leaving an overhang on the sides. This makes removing the finished rice krispies and ice cream bars much easier
- Melt Butter and Marshmallows: In a large pot or Dutch oven, melt the butter over low heat. Add the marshmallows and stir constantly until they are completely melted and smooth. Be patient and keep the heat low to prevent burning
- Add Vanilla and Salt: Remove the pot from the heat. Stir in the vanilla extract (if using) and a pinch of salt. The salt truly helps balance the sweetness in your rice krispies and ice cream base
- Incorporate Cereal: Add the Rice Krispies cereal to the marshmallow mixture. Stir quickly and gently until the cereal is evenly coated
- Form the Bottom Layer: Press half of the cereal mixture evenly into the bottom of your prepared baking dish. You can use a buttered spatula or your hands (lightly buttered to prevent sticking). Press firmly to create a compact base for your rice krispies and ice cream
- Chill the Base: Place the pan in the refrigerator for about 10-15 minutes to allow the bottom layer to set slightly. This prevents the ice cream from melting too quickly when you add it
- Add Ice Cream Layer: Meanwhile, scoop the slightly softened ice cream over the chilled cereal base. Spread it evenly using an offset spatula or the back of a spoon. Work quickly to prevent the ice cream from melting excessively. This creamy layer is what makes this a true rice krispies and ice cream delight
- Top with Remaining Cereal: Carefully crumble the remaining half of the rice krispies mixture over the ice cream layer. Gently press it down without disturbing the ice cream too much. This forms the crunchy top of your rice krispies and ice cream dessert
- Freeze and Serve: Cover the pan tightly with plastic wrap and freeze for at least 3-4 hours, or until completely firm. Once solid, lift the dessert out of the pan using the parchment paper overhang. Slice into squares or bars and serve immediately. Enjoy your amazing rice krispies and ice cream!
Notes
Always melt marshmallows over low heat to prevent them from becoming tough and chewy.
Do not overmix the cereal once added to preserve its crispiness.
Press cereal layers firmly but gently; avoid over-compacting to prevent dense bars.
Soften ice cream just enough to spread (about 10-15 minutes out of the freezer); if too runny, it can make the bottom cereal layer soggy.
Freeze the dessert for a minimum of 3-4 hours, or preferably overnight, for best firmness and easier slicing.
Line your pan with parchment paper, leaving an overhang, for easy removal and clean slicing.
For clean cuts, dip your knife in hot water and wipe it dry before each slice.
Store bars in an airtight container in the freezer for up to 2 weeks, layering parchment paper between individual bars to prevent sticking.
This dessert is best served straight from the freezer to prevent melting and soggy cereal.
Find it online: https://powerecipe.com/rice-krispies-and-ice-cream/