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Rice Krispies treat ice cream sandwiches are a twist on a classic

Barbara Block of Berrien Springs, Mich., was searching for a recipe for Rice Krispies treat ice cream bars that she said were very popular in the 1960s.

Rose Barnes of South Bend, Ind., sent in a recipe that she started making years ago with her children and now enjoys making with her grandkids. She was sure it was the one Block was looking for.

Kellogg's Rice Krispies cereal hit store shelves in the 1920s and was a success with adults. However, the breakfast cereal's real popularity with kids didn't come until more than a decade later, when Rice Krispies treats were created by a Kellogg's employee, Mildred Day. She mixed the cereal with butter and marshmallows, and an instant sensation was born. This recipe is proof that Rice Krispie treats can be easily adapted and used in many different ways, and are surely as popular today as they have always been.

These ice cream sandwiches are fun to make and decorate with children. They can be assembled, wrapped in plastic, placed in a freezer bag and frozen for later. It's easy to make the treats with different flavor combinations. Simply add 1/2 cup of your favorite mix-in, such as chocolate chips or peanut butter, after the marshmallows are melted and before you stir in the cereal. The variations are limited only by your imagination.

After I made the basic recipe, which naturally was a hit with my gang, I added chocolate chips to make chocolate Rice Krispie treats. I then made some sandwiches with strawberry ice cream and some with peanut butter ice cream.


Suzy Urick from Crownsville is looking for a recipe for a spicy minimuffin cookie that her mother used to make around Christmas. Her mother passed the recipe on to Urick, which she said she promptly lost. She remembers that her mother bought the filling in a jar — she thinks it was likely mincemeat — and that she baked them in a minimuffin pan. Each one was topped with half of a green or red candied cherry. The coloring was on the dark side and, as the name implies, they were a little bit spicy.

If you are looking for a recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email baltsunrecipefinder@gmail.com. If you send in more than one recipe, please put each on a separate piece of paper and be sure to include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Rice Krispies treat ice cream sandwiches

Makes 18 sandwiches

Cooking spray

3 tablespoons unsalted butter

1 10 ounce oz. package marshmallows

6 cups Rice Krispies cereal

1 1/2 quarts vanilla, chocolate or strawberry ice cream or frozen yogurt

Line two 9-by-13-inch baking pans with foil, leaving 2-inch foil overhangs on two sides of each pan. Cover with cooking spray. In a large pan, melt butter over low heat. Add marshmallows; stir until melted. Remove from heat and stir in Rice Krispies. Working quickly, spray your hands with cooking spray, divide mixture in half and press into baking pans. Let cool completely.

Let ice cream soften slightly. Again working quickly, spoon ice cream on top of the Rice Krispies treat layer in one baking pan, spreading evenly to the edges. Remove Rice Krispies layer from the other baking pan, using foil overhangs as handles. Peel off foil and place layer on top of ice cream, gently pressing down. Place in freezer until hardened, about an hour.

Line a baking sheet with parchment paper and set it in freezer. Using foil handles, lift ice cream treat from pan, peel off foil and place on a cutting board. Cut into 18 sandwiches and place them on baking sheet in freezer. Freeze until ice cream hardens, at least 30 minutes. For longer storage, wrap sandwiches in plastic wrap after they are firm.

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