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Peanut Butter Rice Krispie Ice Cream Sandwiches

Peanut butter Rice Krispie ice cream sandwiches with thick, chewy-crunchy cereal slabs that sandwich creamy chocolate ice cream. No-bake treats are pressed into a slab, frozen, cut into rectangles, then finished with a chocolate drizzle for a crunchy frozen treat.
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Prep Time 20 minutes
Cook Time 5 minutes
freezing 2 hours
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the peanut butter Rice Krispie slabs
  • 0.25 lb unsalted butter 4 tablespoons (about 1/4 cup)
  • 0.5 cup creamy peanut butter
  • 4 g mini marshmallows Use standard mini marshmallows by volume (4 cups).
  • 5 cup Rice Krispies cereal
  • 0.25 tsp salt 1/4 teaspoon
Ice cream and topping
  • 0.5 gallon chocolate or vanilla ice cream Slightly softened; about 1/2 gallon total for sandwiches.
  • 1 Chocolate drizzle for topping Melted chocolate, for drizzling.

Equipment

  • 1 Dutch oven

Method
 

Make the peanut butter Rice Krispie slab
  1. Melt the unsalted butter in a large pot over medium heat, then stir in the creamy peanut butter until smooth, glossy, and fully combined.
  2. Add the mini marshmallows and stir until completely melted, about 1–3 minutes; remove from heat as soon as the mixture turns smooth and cohesive.
  3. Stir in the Rice Krispies cereal and salt until every flake is evenly coated and the mixture looks sticky and uniform.
  4. Press the mixture into a parchment-lined 9x13 pan in an even 3/4-inch layer, then cool completely at room temperature.
Freeze, cut, and assemble
  1. Freeze for 30 minutes until firm enough to slice, then cut into 24 equal rectangles.
  2. Sandwich a generous slab of chocolate or vanilla ice cream between two Rice Krispie rectangles, aligning edges so the cereal fully wraps the ice cream.
  3. Drizzle with melted Chocolate drizzle for topping, then freeze at least 1–2 hours before serving until the centers are solid.

Notes

For clean cuts, freeze the slab until very firm, then use a sharp knife with quick, steady pressure. Store assembled sandwiches covered in the freezer up to 2 weeks; freeze-bake is yes (best texture). For a no-dairy option, swap the chocolate or vanilla ice cream with your preferred dairy-free ice cream and keep the rest the same.