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Peanut Butter Rice Krispie Ice Cream Sandwiches

Peanut butter Rice Krispie ice cream sandwiches with thick, chewy-crunchy cereal slabs and a chocolate-drizzled finish. Melt, press into a pan, freeze, then sandwich slightly softened ice cream for an easy no-bake frozen treat.
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Prep Time 20 minutes
Cook Time 5 minutes
freezing 2 hours
Total Time 2 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the peanut butter Rice Krispie slabs
  • 4 tbsp unsalted butter
  • 0.5 cup creamy peanut butter
  • 4 mini marshmallows
  • 5 cup Rice Krispies cereal
  • 0.25 tsp salt
Ice cream sandwich filling and topping
  • 0.5 gallon chocolate or vanilla ice cream slightly softened
  • 1 Chocolate drizzle for topping

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the peanut butter Rice Krispie slabs
  1. Melt the unsalted butter in a large pot over medium heat, then stir in the creamy peanut butter until smooth, about 1-2 minutes. The mixture should look glossy and fully combined.
  2. Add the mini marshmallows and stir continuously until completely melted, about 2-3 minutes. Keep the heat at medium so the caramel color stays light and uniform.
  3. Remove from heat and stir in the Rice Krispies cereal and salt until every piece is coated. Stop when the mass looks sticky and evenly speckled, not dry.
Press, cool, and cut
  1. Press the mixture into a parchment-lined 9x13 pan in an even 3/4-inch layer. Use gentle pressure to flatten the top for consistent rectangles.
  2. Cool completely at room temperature, then freeze for 30 minutes. The slab should feel firm to the touch before cutting.
  3. Cut the slab into 24 equal rectangles, working quickly to keep edges from warming. Aim for straight cuts so the sandwiches stack cleanly.
Assemble and freeze
  1. Sandwich a generous slab of slightly softened chocolate or vanilla ice cream between two Rice Krispie rectangles. The ice cream layer should fill the gap without bulging out the sides.
  2. Drizzle with melted chocolate and freeze at least 1-2 hours before serving. The centers should be scoop-firm and the cereal edges should stay crisp.

Notes

For the cleanest cuts, chill the slab until very firm, then warm your knife under hot water and wipe between slices. Store sandwiches covered in the freezer up to 2 weeks (best texture within 1 week); freezing is ideal—no refrigerator thawing needed. For a dairy-free swap, use dairy-free ice cream and check that your chocolate drizzle is dairy-free as well.