Can I use a different cereal for this recipe?

Yes! While Rice Krispies are the classic choice, you can swap them for other cereals like Cheerios, Cornflakes, or even Cinnamon Toast Crunch for a different twist. Just keep in mind that different cereals may affect the texture and flavor of the treats, but they’ll still be delicious!

How long do these ice cream treats last in the freezer?

Rice Krispie ice cream treats can be stored in the freezer for up to two weeks. Just make sure to wrap them tightly or place them in an airtight container to maintain freshness and prevent freezer burn.

Can I make a dairy-free or vegan version?

Yes, you can easily make dairy-free or vegan rice krispie ice cream treats! Use non-dairy butter, marshmallows that are gelatin-free, and coconut-based or almond milk ice cream. These substitutions will still give you the same creamy, delicious treat!

How can I make them less sweet?

If you find that the ice cream treats are too sweet for your liking, consider using unsweetened cereal and choosing a lower-sugar ice cream. You can also reduce the amount of marshmallows or switch to a sugar-free alternative.

Irresistible Rice Krispie Ice Cream Treats You’ll Love to Make

Name: Rice Krispie Ice Cream – Nostalgic Crunch Meets Frozen Delight
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: 2525
Ingredients: 2 1/2 cups Rice Krispie Cereal; 1 cups chopped pecans; 1 1/2 cups shredded sweetened coconut; 3/4 cups brown sugar; optional: a few shakes of cinnamon; 8 tablespoons real butter 1 stick, melted; 1/2 gallon vanilla ice cream or one ‘carton’ since they keep shrinking, softened to the consistency of soft serve (see note)

Description

Experience the perfect blend of creamy indulgence and crispy childhood nostalgia with these Rice Krispie ice cream treats. Soft, chewy cereal layers hug smooth vanilla ice cream in every bite, delivering a fun and satisfying contrast of textures. Whether you’re hosting a party, treating your kids, or just craving a unique frozen dessert, this easy-to-make recipe brings comfort and creativity together in one deliciously cool package.

Ingredients

Scale

2 1/2 cups Rice Krispie Cereal
1 cups chopped pecans

1 1/2 cups shredded sweetened coconut
3/4 cups brown sugar
optional: a few shakes of cinnamon
8 tablespoons real butter 1 stick, melted
1/2 gallon vanilla ice cream or one ‘carton’ since they keep shrinking, softened to the consistency of soft serve (see note)

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Instructions

Preheat oven to 300 degrees. Line a 9×13 inch pan with foil or a parchment sling, extending a little over the edges of pan.

Place Rice Krispies, pecan, coconut, and brown sugar in a 9×13 inch pan. Drizzle butter over mixture and combine well (a fork, or clean hands work well.) If desired, sprinkle in a few shakes of ground cinnamon and mix in. Bake for about 30 minutes, stirring once or twice during cooking time. Remove from oven when toasted and golden brown and let mixture cool completely.

Remove half of crispy mixture and spread remaining half in an even layer on the bottom of pan. Gently spoon softened ice cream on top of mixture. Use a spoon and very gently spread mixture, being careful to not lift up crisp from bottom of pan. (see notes for a tip). Spread ice cream out evenly and then top 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/parchment to completely remove ice cream from pan. Slice into squares and serve.

Notes

Softening the Ice Cream: I’ve found it helps to tear off ice cream container and place the whole frozen block into a large bowl. Use a sharp knife to cut it into several large chunks. At this point you can leave it at room temperature for a while, or very carefully microwave at a low heat to gently soften, stirring in between. The consistency you’re going for is soft serve ice cream. It helps to stir it vigorously as it softens until it’s nice and smooth.

Spreading the Ice Cream: If you’re not careful, you will mix up your bottom layer of crisp. With your ice cream very soft and smooth, just spoon large spoonfuls as evenly as possible in your 9×13 pan. Avoid dumping the whole thing in there at once. Stand next to your sink with hot water running and use a large metal spoon dipped in the hot water to spread ice cream. The eat will help it glide over the ice cream smoothly and make the process much easier! Continue dipping and spreading until it’s smooth. See blog post for photos of this process.

Prep Time: 30
Category: ice cream
Method: 25
Cuisine: 2525