Ice Cream Sandwiches
Make delicious Ice Cream Sandwiches with only four ingredients. Mix corn syrup and peanut butter. Add Rice Krispies® cereal and coat well. Press the mix into a buttered pan. Freeze for about 15 minutes. Cut in half and spread softened ice cream between the layers. Freeze for at least 2 hours. Slice into 5 cm (2") sandwiches and wrap each one. Store in the freezer until ready. Check for allergens and use Kellogg’s® products for best results.
- The Ice Cream Sandwiches recipe requires only four ingredients, including Rice Krispies® cereal.
- Make the base in under 20 minutes for a quick dessert.
- Freeze the sandwich for at least 2 hours for best results.
- Cut into 5 cm (2") portions and wrap for easy storage.
- Check for allergens and use Kellogg’s® products.
PREP TIME (MIN)
20
Ingredients
- 125 ml or 1/2 cupcorn syrup
- 125 ml or 1/2 cuppeanut butter
- 1 L or 4 cups
Rice Krispies® cereal
- 500 ml or 2 cupsice cream or frozen yogurt very slightly softened (half of a 1L container)
Directions
- In medium bowl, stir together corn syrup and peanut butter. Add cereal and stir until well coated.
- Press mixture firmly and evenly into buttered 3.5 L (13 x 9") pan. Place in freezer until firm, about 15 minutes.
- Cut cereal mixture in half crosswise. Spread one half with softened ice cream or frozen yogurt and top with second half to make one very large sandwich. Freeze until firm, about 2 hours.
- Cut large sandwich into 5 cm (2") portions. Wrap individually in foil or freezer wrap and store in freezer until needed.
In keeping with good allergy practices, we remind you to be aware of allergens and to check labels on any packaged goods used. This recipe has been tested using Kellogg's® products. Results with other products may vary.
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