It’s National Ice Cream Day, so here’s a great way to combine two of our favorites- ice cream and rice krispie treats! Once again, it’s a recipe that allows for creativity- mix and match ice cream, add candy or chocolate chips to the treats, etc. Enjoy! Ingredients 3 tablespoons unsalted butter 10-oz. package marshmallows 6 cups Rice Krisp cereal 1 ½ quarts ice cream or frozen yogurt 1 ¼ cups sprinkles Preparation 1. Line two 9-by-13-inch baking pans with foil. Allow for 2” overhang on opposite sides of each pan. Mist with cooking spray. In a large pan, melt butter over low heat. Add marshmallows & stir until completely melted. Remove from heat, stir in cereal. Mist your hands with cooking spray and divide mixture in half, pressing it into baking dishes (must work quickly!). Allow to cool completely. 2. Allow ice cream to soften slightly. Spoon ice cream over one pan of cooled cereal treats, then spread evenly to edges. Remove treat layer from second pan, using excess foil as handles. Remove foil and place on top of ice cream, gently pressing down. Return to freezer until fully frozen, about 1 hour. 3. Line a baking sheet with parchment, place it in freezer (allows it to cool). Remove treats from freezer. Using foil handles, lift from pan, remove foil and place on a cutting board. Cut into sandwiches (we usually get around 18, but your cut determines number!). Place on parchment covered baking sheet in freezer. Remove each sandwich from freezer, press edges into sprinkles, return to freezer, repeat. Allow ice cream to re-harden, 30 minutes minimum. If you would like to store them longer, wrap in plastic wrap individually to prevent freezer burn!
Posted on: Sun, 20 Jul 2014 20:00:00 +0000
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