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Rice Krispies and Peanut-Butter Ice Cream Sandwich

Samantha YoungSamantha Young
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Rice Krispies and Peanut-Butter Ice Cream Sandwich by Unknown
Rice Krispies and Peanut-Butter Ice Cream Sandwich by Unknown


Ice Cream
  • 1 quart milk
  • 1/2 cup heavy cream
  • 2 1/4 cup sugar
  • 4 tbsp butter
  • 3/4 cup creamy peanut butter
  • 8 egg yolks
Rice Krispie cookie
  • 1/2 cup sugar
  • 4 tbsp butter
  • 12 large marshmallows
  • 1 1/2 cups Rice krispies
  • 3 oz dark chocolate, chopped
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  • 1

    To make the ice cream, stir together the milk, heavy cream, sugar, butter and peanut butter in a large saucepan. Bring to a boil, stirring constantly until the peanut butter has melted. Place the yolks in a mixing bowl. Slowly whisk in about 1 cup of the hot milk mixture. Whisk this back into the pot with the hot milk mixture and continue stirring over medium heat. When the mixture reaches 180 degrees on a candy thermometer or coats the back of a wooden spoon, remove from the heat and let cool. Chill for at least 3 hours.

  • 2

    Pour the chilled ice cream base into an ice cream maker and churn following the manufacturers instructions. Transfer 3 cups of the ice cream to a baking pan lined with parchment paper and spread in the layer about 1/3 inch thick. Cover with plastic wrap and freeze until firm. (Reserve the remaining ice cream for another use).

  • 3

    To make the Rice Krispies, grease a 9 x 12 inch baking sheet with cooking spray and line it with parchment paper that has also been lightly sprayed. In a 3 quart heavy saucepan, combine the sugar and 2 tablespoons of water. place over a medium heat and cook until the sugar melts and turns into a dark amber colored syrup, swirling the mixture to stir it instead of using a spoon. Remove from the heat and whisk in the butter and marshmallows. Add the Rice Krispies to the caramel and stir to coat well. Using 2 rubber spatulas greased with cooking spray, spread and stretch the Rice Krispies mixture in a very thin 9 x 12 inch layer. Let set about 10 minutes until cool, and then cut into 3 inch squares using a greased chef’s knife of cookie cutter. Freeze until firm on the same parchment.

  • 4

    Place the chocolate in a double boiler over medium heat and melt it. line a plastic cutting board with plastic wrap. Spread the chocolate in a paper thin 6 x 9 inch layer on the plastic wrap. freeze for a minute or two and then cut into 3 inch squares.

  • 5

    To make the sandwich, remove the ice cream layer from the freezer and cut into 3 inch squares. Place one rice kris pie square on a plate. Top with a square of ice cream, a square of chocolate (be careful, its ’quite fragile), and another square of ice cream. Finish by placing one more rice kris pies square on top. Press firmly to compress the layers and serve.

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