This post may contain affiliate links. Please read our disclosure policy.
This rice krispie ice cream sandwich is what happens when a classic childhood treat gets a tropical summer glow-up. We’re talking chewy toasted coconut rice krispie layers, creamy vanilla ice cream swirled with homemade mango puree, and a white chocolate topping with sesame seeds and fresh lime zest.
It’s giving mango sticky rice, but make it frozen, crunchy, and party-ready. The rice cereal, coconut, mango, and creamy ice cream all work together in the same sweet, tropical way, but in a fun ice cream sandwich format that feels so special.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
The best part? We’re using store-bought vanilla ice cream, so this is still easy. The homemade mango puree and white chocolate sesame topping make it feel elevated without making your life difficult, and that is my kind of summer dessert.
These rice krispie ice cream sandwiches are made with toasted coconut rice krispie layers, store-bought vanilla ice cream swirled with homemade mango puree, and a white chocolate sesame seed dip. They’re the ultimate frozen summer dessert — tropical, crunchy, creamy, and completely no-bake.
Why You’ll Love This Recipe
The Mango Puree Changes Everything
The homemade mango puree gets swirled into vanilla ice cream and gives every bite that bright, juicy, tropical flavor. It’s not just vanilla ice cream between rice krispie treats — she has a personality.
Toasted Coconut in the Base
Toasted coconut folded into the rice krispie layers adds so much flavor. It’s nutty, golden, a little caramelized, and so good with the mango.
White Chocolate Sesame Dip
Instead of a basic chocolate coating, this one gets white chocolate, sesame seeds, and lime zest. It’s sweet, creamy, a little nutty, and the lime makes the whole thing pop.
No-Bake and Mostly Hands-Off
This is the kind of dessert that looks like you did the most, but the freezer is really doing the work. You assemble it, let it set, and then slice into the prettiest frozen wedges.
Round Pan, Cake-Wedge Format
I love making this in a round pan because it feels more fun and a little more elegant. Instead of classic rectangles, you get these beautiful ice cream sandwich wedges that are perfect for serving at a summer dinner or BBQ.
Ingredients and Substitutions
For the Rice Krispie Cereal Base
Sweetened shredded coconut: Toasting the coconut first makes it golden and fragrant, and gives the rice krispie base that tropical flavor.
Butter: Butter helps melt everything together and gives the cereal layers that classic rich flavor.
Vanilla extract: Just a little vanilla adds warmth and makes the rice krispie layers taste even better.
Mini marshmallows: These create the sticky, chewy base we all know and love.
Rice Krispie cereal: The classic. Light, crispy, and perfect for holding the ice cream layer.
For the Fresh Mango Puree
Ripe mangos: Use ripe mangos for the best natural sweetness and flavor. This is what gives the ice cream layer that mango sticky rice energy.
Sugar: Sugar helps turn the mango into a thicker, jammy puree that swirls beautifully into the ice cream.
Fresh lime juice: Lime balances the sweetness and keeps the mango tasting bright.
For the Ice Cream Layer
Vanilla ice cream: A good-quality store-bought vanilla ice cream is perfect here. Let it soften slightly so it’s easy to mix with the mango puree.
For the White Chocolate Topping
White chocolate chips: White chocolate pairs so well with mango and coconut. It makes the top creamy, sweet, and beautiful.
Coconut oil: Coconut oil helps the white chocolate melt smoothly and set into a nice shell.
Toppings
Black or white sesame seeds: Sesame adds a little nutty flavor and makes the topping look so pretty.
Lime zest: Fresh lime zest gives color, fragrance, and that final tropical finish.
Substitution Notes
Coconut-free: Skip the toasted coconut and add a little extra rice krispie cereal to help keep the base sturdy.
White chocolate alternative: Dark chocolate works too, but it will make the dessert taste richer and less tropical.
Mango out of season: Frozen mango works. Just thaw it and drain off extra liquid before using.
How to Make Rice Krispie Ice Cream Sandwiches
This is a simple no-bake dessert, but you do want to give yourself enough freezer time so everything sets beautifully.
- Make the mango puree: Cook the mango, sugar, and lime until it becomes thick and glossy, then let it cool completely.
- Make the rice krispie layers: Toast the coconut, melt the marshmallow mixture, fold in the cereal, divide and press into your pans.
- Assemble the sandwich: Swirl the cooled mango puree into softened vanilla ice cream, spread it over one rice krispie layer, and top with the second layer.
- Add the white chocolate topping: Melt the white chocolate with coconut oil, spread it over the frozen ‘cake,’ then finish with sesame seeds and lime zest.
- Slice and serve: Once set, cut into wedges and serve frozen.
For the white chocolate, I like using a double boiler because it keeps the chocolate gentle and smooth. A glass bowl over simmering water works perfectly — just make sure the bottom of the bowl doesn’t touch the water. White chocolate can be a little dramatic, but this keeps her calm.
Tips for the Best Rice Krispie Ice Cream Sandwiches
Cool the Mango Puree Completely
The mango puree has to be cold before it goes into the ice cream. If it’s warm, the ice cream will melt and the layer won’t set properly.
Work Fast During Assembly
Once the ice cream is out, things move quickly. Have your layers ready, your pan ready, and your mango puree cooled so you can assemble before the ice cream gets too soft.
Don’t Over-Press the Rice Krispie Layers
Press the cereal mixture gently into an even layer. If you pack it down too hard, it can get tough once frozen.
Use Parchment Overhang
Leave extra parchment around the edges so you can lift the whole sandwich out easily once it’s frozen. Future you will be very thankful.
Spread the White Chocolate Quickly
The white chocolate sets fast on the frozen surface, so have your sesame seeds and lime zest ready before you spread it.
Use a Sharp Knife for Clean Cuts
Run your knife under hot water, dry it, and slice. Repeat between cuts if you want those clean, pretty wedges.
How to Store Rice Krispie Ice Cream Sandwiches
Store the rice krispie ice cream sandwiches in the freezer for up to 2 weeks. Wrap individual wedges tightly or keep them in an airtight container with parchment between layers.
Before eating, let them sit at room temperature for a few minutes so the rice krispie layers soften just enough. Don’t store these in the fridge — the ice cream layer will melt and the texture won’t hold.
Variations
Square Pan Version
If you want classic squares, use square pans and cut them into smaller bars. The round version is gorgeous for entertaining, but squares are easy and perfect for everyday freezer treats.
Swap the Ice Cream Flavor
Coconut ice cream would be amazing here if you want to really lean into the tropical flavor.
Try Different Toppings
Crushed pistachios, toasted coconut flakes, or freeze-dried mango pieces would all be so pretty on top of the white chocolate.
Skip the White Chocolate
You can leave the topping off if you want to keep things simple. The mango ice cream and toasted coconut rice krispie layers already bring so much flavor.
I love having both pan options because they serve different moods. The round version feels like a frozen dessert cake, and the square version feels more classic and snacky. Both are delicious, both belong in your freezer.
If you love this recipe, try my No-Churn Pistachio Ice Cream and this Chocolate Ice Cream. Find more sweet Inspo in my Greek desserts guide.
FAQs
Yes. These are a great make-ahead dessert. Assemble, freeze until firm, add the white chocolate topping, then store tightly wrapped in the freezer until you’re ready to serve.
The marshmallow and butter mixture helps keep the cereal layers chewy instead of rock-hard. Just make sure you don’t press the layers too firmly into the pan, because that can make them harder to bite through once frozen.
Yes. Thaw the frozen mango first and drain off any extra liquid. If the puree seems thinner, let it cook down a little longer until it’s thick and jammy.
Use a sharp knife and run it under hot water before slicing. Wipe it dry, cut, and repeat if needed. For the round version, slice it like a cake into wedges.
You can, but the mango puree is what makes this recipe so fun and different. Without it, it becomes more of a classic vanilla rice krispie ice cream sandwich. If you skip the puree, try using a fruit-flavored ice cream instead.
No. Milk chocolate or dark chocolate will work too. I love white chocolate here because it pairs so beautifully with mango, coconut, sesame, and lime, but use what you love.
Save this recipe for later
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
Start CookingMake 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 8×8 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 9×9 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 8×8 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 8×8 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
Be the first to discuss this recipe.