Strawberry Marshmallow Crisp Ice Cream Sandwiches

  • Prep 15 min
  • Total 2 hr 25 min
  • Ingredients 5
  • Servings 6

Ingredients

5
cups miniature marshmallows
1/2
cup unsalted butter
1/2
teaspoon salt
5
cups Rice Chex™ cereal, coarsely crushed
3
cups strawberry ice cream, softened

Steps

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  • 1
    Line bottom of 13x9-inch pan with cooking parchment paper.
  • 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
    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.

Notes









Tips

Expert Tips

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
500
Calories from Fat
200
% Daily Value
Total Fat
23g
35%
Saturated Fat
14g
71%
Trans Fat
1g
Cholesterol
70mg
23%
Sodium
490mg
21%
Potassium
180mg
5%
Total Carbohydrate
69g
23%
Dietary Fiber
0g
0%
Sugars
36g
Protein
5g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
45%
45%
Exchanges:
1 1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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