During the summer, ice cream desserts just seem to hit the spot. These Rice Krispie Ice Cream Sandwich couldn’t be easier and fun to make. Unfortunately, the first time I made these I didn’t allow enough time for the ice cream to harden so we just scooped it into bowls and ate it with a spoon. Even though they weren’t exactly “sandwiches”, the spooned out version was still delicious (can’t go wrong with toasted rice krispies, coconut, brown sugar, and butter).
RICE KRISPIE ICE CREAM SANDWICHES
2 1/2 cups Gluten Free Rice Krispie Cereal
1 cups chopped pecans
1 1/2 cups shredded sweetened coconut
3/4 cups brown sugar
8 tablespoons real butter (1 stick), melted
1/2 gallon vanilla ice cream, softened to the consistency of soft serve
- Preheat oven to 300 degrees. Line a 9×13 inch pan with foil, extending a little over the edges of pan.
- Place Rice Krispies, pecans, coconut, and brown sugar in a mixing bowl. Drizzle melted butter over mixture and combine well. Spread mixture out onto a sheet tray and toast until crispy and golden brown, stirring once or twice during cooking time. Remove from oven and allow mixture to cool completely.
- Spread half of crispy mixture on the bottom of the 9 x 13 pan. Gently spoon softened ice cream on top of mixture. Use a spoon or a small offset spatula to spread the ice cream, being careful to not lift up crisp from bottom of pan. Top ice cream with remaining crisp mixture. Gently press top crisp into ice cream with hands. Cover pan with plastic or foil and chill until firm (preferably overnight.) When ready to serve, use foil to completely remove ice cream from pan and slice into squares.
Next time I think I’ll go a little more crisp and a slightly thinner ice cream section. Also, it would be fun to mix up the flavors; use walnuts instead of pecans, add a little maple syrup to the crisp, change up the ice cream flavor, add chocolate chips. So many possibility. Enjoy!