Rice Krispie Ice Cream Sandwich
These rice krispie ice cream sandwiches have toasted coconut rice krispie layers filled with vanilla ice cream swirled with homemade mango puree, topped with a white chocolate and sesame seed shell. Cut into wedges and serve frozen.
Servings 8 pieces
Calories 583kcal
Ingredients
For the rice krispie cereal base
- ½ cup sweetened shredded coconut, toasted
- 5 tbsp butter
- ½ tsp vanilla extract
- 6 ¾ cups mini marshmallows
- 5 cups Rice Krispie cereal
For the fresh mango puree
- 2 ripe mangos, peeled and chopped
- ½ cup sugar
- 1 tbsp fresh squeezed lime juice
For the ice cream layer
- 450-600 ml high quality vanilla ice cream
For the white chocolate topping
- 1 ½ cups white chocolate chips (or a chopped white chocolate bar)
- 1 tbsp coconut oil
Toppings
- Black and/or white sesame seeds
- 1 lime, zested
Instructions
Make the mango puree
- Add the chopped mango to a high-speed blender with the sugar and lime juice (or use a hand blender) and blend on high speed until well-combined and smooth.
- Pour this puree into a non-stick skillet. Cook over medium-low heat, stirring occasionally, until the mixture is reduced by half, about 8-12 minutes.
- Pour the reduced puree mixture into a glass dish or measuring cup and let it cool completely. *Put in the fridge to cool faster*
Make the rice krispie cereal layer
- Add the shredded coconut to a small frying pan over medium-low heat. Cook, stirring occasionally, until the coconut starts to turn golden brown and is fragrant. Set the toasted coconut aside.
- Line two 9 x 9-inch round pans with parchment paper on all sides (see notes below for how to use 8x8 square pans), leaving a parchment paper overhang for easier removal later. Set aside.
- Make the rice crisp cereal layers: Melt the butter in a large pot over medium-low heat. Once the butter is melted, reduce to low heat and add the marshmallows and vanilla extract. Stir constantly until they melt. Immediately remove from the heat and place on a heatproof surface. Add the rice crisp cereal and toasted coconut and stir until combined. Divide the cereal mixture between the two lined 9x9 pans, gently pressing each portion into an even layer in the pans.
- Let the pans cool completely at room temperature for about 30 minutes.
Assemble the ice cream sandwiches
- Once the rice crisp cereal layers are fully cooled, remove the vanilla ice cream from the freezer for about 10 minutes to soften.
- After 10 minutes, remove the mango puree from the fridge and add it to a large bowl along with the softened ice cream. Stir to combine the mango puree and ice cream.
- Scoop the mango puree-ice cream all over one of the rice krispie layers, smoothing out the top of the ice cream into an even layer.
- Then, using the parchment paper overhang, remove the rice krispie layer from the second baking pan. Invert it on top of the ice cream layer, and gently press it into the ice cream to seal the layer.
- Cover the pan with plastic wrap and put in the freezer to chill for at least 2-3 hours or until firm.
Finish the ice cream sandwiches
- Once the ice cream sandwich 'cake' is chilled and firm, melt the chocolate: Fill a medium saucepan with 1-2 inches of water and bring to a boil, once boiling, turn to medium-low to keep at a simmer. Place a heat safe glass bowl over the saucepan (the bottom of the bowl must not touch the water). Immediately add the white chocolate chips into the bowl along with the coconut oil. Use a spatula to constantly stir until the chocolate chips have melted. Take the bowl off the saucepan and place on a cooling mat.
- Immediately remove the ice cream sandwich 'cake' from the freezer and work quickly to spread the melted white chocolate all over the top layer of rice krispies. Working fast, sprinkle a bit of black and/or white sesame seeds and/or lime zest on the white chocolate layer. Place back in the freezer for a few minutes to set the chocolate.
- Once the chocolate is set, remove from the freezer.
- Use the parchment paper overhang to gently remove the ice cream sandwich 'cake' from the pan and place on a cutting board.
- Use a sharp knife to cut the round into 'cake slice' pieces, about 8. Enjoy as wedges of ice cream sandwiches!
Important! If using 8x8 square pans, here's how to finish the ice cream sandwiches
- Once the ice cream sandwiches are chilled and firm, remove the baking pan from the freezer.
- Use the parchment paper overhang to gently remove the ice cream sandwich square from the pan and place on a cutting board.
- Set aside a parchment paper lined baking sheet. Use a sharp knife to cut the square into 9 pieces and place on the baking sheet. Place the baking sheet back in the freezer.
- On a plate set aside some black sesame seeds, white sesame seeds and (optional) lime zest.
- Melt the chocolate: Fill a medium saucepan with 1-2 inches of water and bring to a boil, once boiling, turn to medium-low to keep at a simmer. Place a heat safe glass bowl over the saucepan (the bottom of the bowl must not touch the water). Immediately add the white chocolate chips into the bowl along with the coconut oil. Use a spatula to constantly stir until the chocolate chips have melted. Take the bowl off the saucepan and place on a cooling mat.
- Immediately remove the cut ice cream sandwiches from the freezer and dip up to half of each sandwich into the white chocolate, working fast, sprinkle a bit of black, white and/or lime zest on the white chocolate and set back on the parchment paper lined baking sheet.
- Once all the ice cream sandwiches are dipped, place back in the freezer for a few minutes to set the chocolate.
- Once the chocolate is set, remove from the freezer to enjoy!
Notes
- Important! You can make these in two 8x8 square pans (instead of round pans), please see notes in the recipe card.
- If you love this recipe, try our No-Churn Pistachio Ice Cream
Nutrition
Calories: 583kcal | Carbohydrates: 73.6g | Protein: 5.8g | Fat: 30.9g | Saturated Fat: 19.9g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.9g | Cholesterol: 77.8mg | Sodium: 180.5mg | Fiber: 1.1g | Sugar: 56.5g
