Homemade Rice Krispie Ice Cream Sandwiches
Rice Crispy Ice-cream Sandwiches are an easy and fun summer treat kids can enjoy making themselves.
This idea started at our breakfast table when an eight-year-old read the cereal box and got inspired—proof that a little curiosity and a few pantry staples can make a memorable treat. These ice-cream sandwiches are essentially rice crispy treats turned into handheld desserts, and they’re as simple and satisfying as they look.
While kids will love assembling these, they’re just as delightful for grown-ups when served as a casual dessert at a summer gathering. The combination of chewy rice crispy layers with creamy ice cream makes a nostalgic, fun-to-eat treat that’s easy to customize.
You can keep the process simple or get creative—add sprinkles, dip the edges in melted chocolate, or use shaped cookie cutters for a festive presentation. Below you’ll find the straightforward recipe followed by tips for variations and storage so you can make these exactly the way you like them.
Now Let’s Talk About This Rice Crispy Ice-cream Sandwiches Recipe:
- You can use any brand of rice cereal and follow the classic rice crispy treats method.
- Sprinkles, crushed cookies, or chopped nuts make a fun coating for the ice cream edges; melted chocolate also works beautifully.
- Choose any cookie cutter shape you like—rounds are easiest, but stars or hearts add personality.
- To make even sandwiches, soften the ice cream and spread it in a pan to chill before cutting shapes. Alternatively, scoop or pipe firm ice cream between two rice crispy rounds.
HAPPY BAKING!!!
More Fun Recipes You Might Enjoy:
- Crazy Easy Butterscotch Blondies
- Cream Butter Cake
One more thing…
If you make these, tag @OneSarcasticBaker on Instagram so we can see your creations—different flavors and decorations are always welcome!
Rice Crispy Ice Cream Sandwich
Rice Crispy Ice-cream Sandwiches are an easy and fun summer treat kids can enjoy making themselves.
Prep Time: 5 mins
Total Time: about 6 hrs 30 mins (includes chilling time)
Servings: 8 Sandwiches
Author: Dikla Levy Frances
Ingredients
- 4 tablespoons unsalted butter (55 g / 2 oz)
- 1 package mini marshmallows (about 180 g / 10 oz)
- 6 1/2 cups rice cereal
- 1 teaspoon vanilla extract
- Your choice of ice cream (vanilla, chocolate, or any preferred flavor)
Instructions
- Place the mini marshmallows in a large, microwave-safe bowl. Slice the butter and add it on top of the marshmallows.
- Microwave in 30-second intervals, stirring after each interval, until the marshmallows and butter are melted and fully combined. Alternatively, melt butter and marshmallows in a large saucepan over low heat, stirring constantly to avoid burning.
- Stir in the vanilla extract. Add the rice cereal and fold it in with a rubber spatula or wooden spoon until every piece is evenly coated with the marshmallow mixture.
- Transfer the sticky cereal mixture to a pan lined with parchment paper or lightly greased. Press the mixture firmly and evenly into the pan using your hands (lightly greased), a spatula, or a rolling pin. Compact it so the layer holds together well. Allow it to cool completely.
- Once cooled, use a round cookie cutter (or another shape) to cut circles or shapes from the rice crispy slab. Re-form scraps if needed and press into remaining gaps.
- Scoop the ice cream and either soften it slightly to spread in a shallow pan and cut the same shapes, or place a scoop of firm ice cream onto one rice crispy circle. Top with another circle and press gently to even out the ice cream layer.
- For best results, wrap each sandwich in parchment and freeze for at least 1–2 hours before serving so the ice cream firms up and the sandwiches hold together.
Tips, Variations & Storage
- To avoid sticky fingers, soften the ice cream slightly and spread it in a pan lined with parchment, then freeze until firm before cutting shapes that match the rice crispy rounds.
- If you prefer chocolate-coated edges, melt chocolate, dip the assembled edge into it, and return to the freezer until set.
- Add mix-ins to the rice crispy base: a handful of mini chocolate chips, sprinkles, or a drizzle of caramel before it sets.
- Store assembled sandwiches wrapped individually in airtight containers in the freezer for up to 2 weeks. Let sit at room temperature for a few minutes before eating for the best texture.
- If the rice crispy layer is too soft while working, chill the slab briefly to make cutting cleaner and easier.