rice krispie ice cream sandwich cravings hit hard, don’t they? Between sticky summer afternoons and late-night snack attacks, I’ve probably spent way too much money at fancy scoop shops. Ever peeked at your kitchen and thought—okay, why not just make it myself? Turns out, this iconic treat takes just a handful of ingredients. If you wanna try more creative snacks, check out my guides on simple dessert hacks and frozen treat ideas for those moments you need something extra special. 
How To Make Homemade Rice Krispie Ice Cream Sandwiches
I swear, you don’t need to be a five-star restaurant pro to pull these beauties off. Here’s the not-so-secret formula: marshmallows, butter, Rice Krispies (duh), your favorite ice cream, plus a dash of patience.
First thing, melt your butter over gentle heat, add marshmallows, and keep stirring. Something about that process feels almost magical—childhood flashback, anyone? When it’s all smooth and shiny, dump in your cereal and stir like your life depends on it (no dry pockets!). Smush the mix into a lined baking sheet and chill out—literally. After cooling, slice into squares or rectangles, whatever looks fun.
Now, grab your ice cream. Let it soften a tick, then spread it generously between two Krispie slabs. Press together (don’t be shy). Freeze the whole shebang til solid. That first bite? Chewier, gooier, crunchier than store-bought… and no one cares if they look a little wonky. That’s honestly half the charm. 
How to Store Copycat Rice Krispie Ice Cream Sandwiches
Confession—these guys melt fast. I learned that the hard way. So here’s how you keep ‘em at their best.
Make sure the sandwiches are frozen solid before you even think about storing. Wrap each one in plastic wrap (parchment paper works for the fancy folk, but honestly, plastic is fine for me) and pop them in a big airtight container or freezer bag. Squeeze out the extra air if you can. They last up to 2 weeks, but let’s be real… mine don’t survive more than a couple days. And please, no fridge. The fridge just makes them soggy and sad.
One last thing—label the bag, especially if you’re like me and forget what’s what in your freezer. Your future self will thank you. 
Recipe Tips
I might not have some chef diploma, but after umpteen batches, these things stand out:
- Let the ice cream soften just a bit before spreading. Still frozen, but not rock hard.
- Wet your hands a little to press the Rice Krispie stuff. Stops the gunk from sticking everywhere.
- Use a bread knife (or even floss!) to cut nice shapes. No crumbles, less agony.
- Make extra. These disappear absurdly fast at parties.
Got that? You’re all set. 
Ingredient Variations
Some days, I play it classic—just vanilla ice cream in the middle. Other times, I raid the pantry and throw in all sorts of wild flavors.
Chocolate fudge ripple? Absolutely. Strawberry? Even better. Want color? Toss in rainbow sprinkles right into your Rice Krispie mix. Trade peanut butter for some of the butter (hello, sweet-salty magic). Or swirl caramel into the marshmallows, which, honestly, should be illegal for how good it tastes.
I once chopped up Oreos for the sides. Too much? Not possible. If you’re feeling daring, mash in freeze-dried fruit along with the cereal. It’s so fun seeing which combos people like best.
Let me give you a quick at-a-glance:
| Rice Krispie Mix-Ins | Ice Cream Flavors | Extra Coatings |
|---|---|---|
| Sprinkles, crushed pretzels, mini chocolate chips | Cookies & cream, peanut butter, chocolate, berry swirl | Chocolate shell, chopped nuts, Oreo crumbs |
Play around. It’s impossible to mess up when you’re having fun.
More Copycat Recipes You Might Enjoy!
Around here, we LOVE a good homemade snack. Dive deeper into easy baking with my Oreo truffle balls—honestly, they’re dangerously good. Or try homemade drumstick cones, which really take you back. Nostalgia, but better.
Some folks swear by classic fudge pops or go for giant skillet cookies. Whatever your vibe, home versions always taste fresher, trust me.
“Never thought I could make these at home, but your rice krispie ice cream sandwich instructions saved my summer! They’re even better than my childhood favorites. Totally worth the sticky fingers.”
– Jamie, kitchen newbie
And if you need more ideas, check out these copycat recipes for endless snack inspiration.
Common Questions
Can I use store-brand cereal for Rice Krispie ice cream sandwiches?
Yes! Nobody will know the difference, and hey, save yourself a buck.
How do I keep the sandwiches from falling apart?
Make sure the Rice Krispies layer is tightly packed and completely cool before sandwiching. Cold ice cream helps it all stick.
What’s the best way to serve these at a party?
Cut into smaller squares or even triangles. Stack ‘em on a chilled tray so they don’t go gooey too fast.
Any way to make them dairy-free?
Absolutely! Use vegan margarine and a non-dairy ice cream. The magic is the texture, not the dairy.
Can kids help with this recipe?
Oh for sure—just keep ‘em away from the hot marshmallow step, and let them smush, cut, and eat.
Your Kitchen, Your Rules—Have Fun!
If you were looking for a sign to make rice krispie ice cream sandwiches this week, well, you just found it. All you need is simple stuff, a little creativity, and maybe a kitchen helper or two. I’ve done every flavor combo, some super weird, some absolutely genius. One of my fav fellow bloggers breaks down the science behind frozen desserts—definitely check out this frozen treats guide if you love food trivia as much as I do.
So get in there, make a sticky mess, and enjoy every chewy, cold, utterly homemade bite!
Happy snacking, friend!
Print
Homemade Rice Krispie Ice Cream Sandwiches
- Total Time: 25 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delicious homemade Rice Krispie ice cream sandwiches that are chewy, gooey, and customizable with your favorite flavors.
Ingredients
- 4 cups Rice Krispies
- 1 package (10 oz) marshmallows
- 2 tablespoons butter
- Your favorite ice cream (softened)
- Optional mix-ins (sprinkles, crushed pretzels, mini chocolate chips)
Instructions
- Melt butter in a saucepan over low heat. Add marshmallows and stir until smooth.
- Remove from heat and add Rice Krispies, stirring until well combined.
- Press the mixture into a lined baking sheet and allow to cool.
- Once cool, slice the Rice Krispie mixture into squares or rectangles.
- Take softened ice cream and spread it between two Rice Krispie slabs. Press them together.
- Freeze the sandwiches until solid.
Notes
Make sure the Rice Krispies layer is tightly packed and completely cool before sandwiching. Keep the sandwiches frozen solid to maintain their shape.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frozen
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 20g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Rice Krispie, ice cream, dessert, summer snack, homemade treats
