Quick-as-Krispies™ Ice Cream Sandwiches

Quick-as-Krispies™ Ice Cream Sandwiches

Make fun, crispy ice cream sandwiches in just 15 minutes. Combine melted butter, marshmallows, and Rice Krispies® cereal for a tasty base. Press flat, top with sprinkles, and cut with cookie cutters for playful shapes. Add your favorite ice cream between two pieces, then freeze for a cool treat. Each batch makes 10-12 servings—a perfect way to enjoy summer fun together.

  • Easy recipe combines Rice Krispies® cereal with marshmallows for a crispy sandwich base.
  • Choose between Rice Krispies® or Cocoa Krispies®, and use any ice cream flavor.
  • Sprinkles and cookie-cutter shapes make prep fun for kids.
  • Freeze sandwiches for up to 1 week so they're ready when you are.
  • Great for family time and a quick, cool dessert.
Make these cute little sandwiches with your kids - it's a great way to cool down together on a sunny summer afternoon!

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PREP TIME (MIN)

15

TOTAL TIME (MIN)

180

SERVINGS

10-12

Ingredients

  • 3 tablespoonsbutter or margarine
  • 1 package (10 oz., about 40)JET-PUFFED Marshmallows
  • OR
  • 4 cupsJET-PUFFED Miniature Marshmallows
  • 2 teaspoonsvanilla
  • 6 cupsKellogg's® Rice Krispies® cereal
  • OR
  • 6 cupsKellogg's® Cocoa Krispies® cereal
  • 1/2 cupassorted sprinkles
  • 2 pintsdesired flavor ice cream, frozen yogurt, sorbet or gelato

NUTRITION INFORMATION

Directions

1. With adult help, in large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Stir in vanilla. 2. Add KELLOGG’S® RICE KRISPIES® cereal. Stir until well coated. 3. Using buttered spatula or wax paper evenly press mixture to 1/4-inch thickness on baking sheet coated with cooking spray. Decorate with sprinkles. Refrigerate for 15 minutes. 4. Remove from refrigerator. Using 2-inch cookie cutters coated with cooking spray cut into desired shapes. Place small scoop of ice cream on undecorated side of one cut-out. Top with another cut-out, decorated side up. Gently press together. Return to baking sheet. Repeat with remaining cut-outs and remaining ice cream. 5. Freeze for 30 minutes. Transfer to airtight container. Freeze for 2 hours to 1 week. Let stand at room temperature for 10 minutes before serving.