Strawberry Marshmallow Crisp Ice Cream Sandwiches

  1 reviews
  • 15|min prep time
  • 2|hr|25|min total time
  • 5 ingredients
  • 6 servings

cups miniature marshmallows
cup unsalted butter
teaspoon salt
cups Rice Chex™ cereal, coarsely crushed
cups strawberry ice cream, softened


  1. 1 Line bottom of 13x9-inch pan with cooking parchment paper.
  2. 2 In 3-quart saucepan, heat 4 cups of the marshmallows, the butter and salt over low heat about 8 minutes, stirring constantly, until melted. Stir in cereal until almost coated; stir in remaining 1 cup marshmallows. Using greased rubber spatula, evenly scrape mixture into pan and spread evenly. Refrigerate about 30 minutes or until easy to handle.
  3. 3 Turn pan upside down to remove cereal layer; discard parchment paper. Cut into 12 rectangles, 4x3 inches each. Working quickly, spread 1/2 cup of the ice cream onto 1 rectangle; top with another rectangle. Repeat to use up rectangles and ice cream. Freeze on parchment paper-lined cookie sheet at least 1 1/2 hours until firm. Wrap sandwiches individually in plastic wrap and store in freezer.




Nutrition Information

Recipe Step Photos

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