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July 17, 2020

Rice Krispie Ice Cream Sandwiches – 4 Ingredients

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Rice Krispie Ice Cream Sandwiches are the fun, easy dessert perfect for kids, celebrations, birthdays and so much more!  With just four simple ingredients, I can almost guarantee everyone in your family will rave over!

 

With summer here, we’re excited to share another tasty dessert recipe with you all.  If you love ice cream and rice krispie treats, then these delectable Rice Krispie Ice Cream Sandwiches are for you! 

This frozen dessert is not only fun for everyone in the family, but also really versatile.  Prefer only one flavor of ice cream?  Go for it!  Want two or three flavor options?  That can be done, too! 

Did we mention these rice krispies treats are made with only 4 simple ingredients?

We are huge fans of Hudsonville Ice Cream so we chose to make this recipe with 50% Traverse City Cherry Fudge (its so creamy with sweet chunks of cherry and thick fudge ripples) and 50% Blue Moon (which is basically the sweetness of Summer in an ice cream form!).  However, feel free to choose any flavors your family will love!  We’ve even made with three flavors side-by-side in an 8-inch baking dish.  

During the holiday season, we love to color the rice krispie layers with various food colorings and vanilla ice cream!

If you’re trying Hudsonville Ice Cream for the first time, I highly recommend the Mackinac Island Fudge and Deer Traxx.  In all honestly, you cannot go wrong with any Hudsonville flavors!  You will always find a carton or two in our freezer!  

You can find Hudsonville retailers near you by using their Scoop Locator.  For all of my Chicago friends, I also grab a pint or two from Jewel-Osco or Mariano’s.  

If you’re looking for a few additional ice cream dessert recipes, here are just a few of our favorites (all made with Hudsonville Ice Cream, too!): 

 

GET $2 OFF ANY HUDSONVILLE ICE CREAM FLAVOR OF YOUR CHOICE!

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ALTERNATIVE WAYS TO SERVE RICE KRISPIE ICE CREAM SANDWICHES: 

One of the things we love most about this dessert is the number of different ways you can serve it with.  While we made them today as a summer treat, you can switch up this recipe really quickly and easily for any other holiday, too.  

For example, these ice cream sandwiches would be equally fun and adorable for Halloween and Christmas.  For Halloween, use an orange flavored ice cream like Hudsonville’s Orange Pineapple, dip the sides of each sandwich in melted milk chocolate with Halloween sprinkles.  

For Christmas or Fourth of July, you can color the rice krispies treat mixture with red and blue or red and green food coloring.  We have even cut these Rice Krispie ice cream sandwiches into shapes for an even more party-ready dessert.  

If you want to keep your guests’ hands from getting sticky, you can also carefully place each ice cream sandwich on a popsicle stick for ease when eating.  

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ICE CREAM SANDWICH RECIPE TIPS: 

For easy removal after freezing, you can also layer your baking dish with wax paper or plastic wrap. This will allow you to quickly and easily remove the mixture from the pan onto a cutting board.  I did not choose to do so for this recipe, but it has worked well for me in the past.  

To cut the ice cream sandwiches I used a thin spatula, but a knife will also work!  Be sure to control the knife and cut straight down to ensure you have an even square.  

You can choose any thickness you desire.  I found a gallon and a half worked well in a 9″ pan.  We chose to layer a carton of one flavor and a half carton for the remainder of the recipe.  As mentioned above, however, you can also choose to layer three flavors side-by-side, if preferred.  

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INGREDIENTS FOR RICE KRISPIE ICE CREAM SANDWICHES: 

  • 3 tablespoons butter
  • 6 cups Rice Krispies cereal
  • 4 cups mini marshmallows
  • 1 48-ounce carton Hudsonville Blue Moon Ice Cream 
  • 1/2 1 48-ounce carton Hudsonville Traverse City Cherry Fudge Ice Cream

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HOW TO MAKE RICE KRISPIE ICE CREAM SANDWICHES: 

  1. Coat a 8″ or 9″ cake pan with non-stick cooking spray.  NOTE: The smaller the pan the thicker your layers will be.  
  2. Remove your ice cream from the freezer and place on your counter or in the sink for about 10 minutes to slightly thaw.  
  3. In a large non-stick pan, melt butter and mini mashmallows on low heat stiring regularly to ensure the mixture does not burn.  
  4. Slowly start to add rice krispie cereal into the mixture until well combined.  Once mixed, turn off the heat.  
  5. Add half of the cereal mixture to your cake pan and press firmly into shape.  NOTE: I always wet my hands a little bit to ensure the mixture doesn’t stick to them.  Also, I try to ensure the two bottom and top layers of rice krispie are half the thickness of the ice cream layer.  You are welcome to make them thinner or thicker based on your preference.  
  6. Cover your pan with a lid to keep the remaining mixture warm.  
  7. Place your baking pan with your first layer into the freezer for 10-5 minutes.  
  8. Remove the baking pan from the freezer and spread a thick layer of ice cream onto the bottom most layer of rice krispie cereal.  Press firmly to ensure the ice cream layer is well compant and smooth at the top.  As noted above, you can choose to layer one layer of ice cream, two or three side-by-side. 
  9. Place the baking pan back into the freezer for an additional 10-15 minutes.  
  10. Remove the baking dish from the freezer and layer the top layer of rice krispie cereal on top of the ice cream.  Press firmly into shape.  Place back into the freezer for 5+ hours or overnight.  
  11. Cut into squares or shapes and serve!  

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Rice Krispie Ice Cream Sandwiches

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Prep Time 15 minutes
Cook Time 8 hours

Ingredients:

  • 3 tablespoons butter
  • 6 cups Rice Krispie cereal
  • 4 cups mini marshmallows
  • 1 48 ounce carton Hudsonville Blue Moon Ice Cream 
  • 1/2 1 48 ounce carton Hudsonville Traverse City Cherry Fudge Ice Cream

Instructions:

  • Coat a 8″ or 9″ cake pan with non-stick cooking spray.  NOTE: The smaller the pan the thicker your layers will be.  
  • Remove your ice cream from the freezer and place on your counter or in the sink for about 10 minutes to slightly thaw.  
  • In a large non-stick pan, melt butter and mini mashmallows on low heat stiring regularly to ensure the mixture does not burn.  
  • Slowly start to add rice krispie cereal into the mixture until well combined.  Once mixed, turn off the heat.  
  • Add half of the cereal mixture to your cake pan and press firmly into shape.  NOTE: I always wet my hands a little bit to ensure the mixture doesn’t stick to them.  Also, I try to ensure the two bottom and top layers of rice krispie are half the thickness of the ice cream layer.  You are welcome to make them thinner or thicker based on your preference. 
  • Cover your pan with a lid to keep the remaining mixture warm. 
  • Place your baking pan with your first layer into the freezer for 10-5 minutes.
  • Remove the baking pan from the freezer and spread a thick layer of ice cream onto the bottom most layer of rice krispie cereal.  Press firmly to ensure the ice cream layer is well compant and smooth at the top.  As noted above, you can choose to layer one layer of ice cream, two or three side-by-side. 
  • Place the baking pan back into the freezer for an additional 10-15 minutes.  
  • Remove the baking dish from the freezer and layer the top layer of rice krispie cereal on top of the ice cream.  Press firmly into shape.  Place back into the freezer for 5+ hours or overnight.  
  • Cut into squares or shapes and serve!  

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