Crunchy, Creamy Perfection
Take your childhood favorite cereal treat and turn it into a gourmet frozen masterpiece. These sandwiches use a peanut butter infused marshmallow base that stays chewy even when frozen, acting as the perfect vessel for a thick layer of cold, velvet ice cream. It’s the ultimate upgrade for your next summer block party.
The ingredient
The PB Krispie Base
- Rice Krispies Cereal6 Cups
- Creamy Peanut Butter1/2 Cup
- Large Marshmallows10 oz
- Unsalted Butter4 tbsp
The Frozen Core
- Vanilla Bean Ice Cream1.5 Quarts
- Melted ChocolateFor Drizzling
- Sea SaltPinch
The instruction
The Krispie Prep: Melt butter and marshmallows over low heat. Stir in the peanut butter until smooth. Fold in the cereal. Press the mixture firmly into two separate 9×9 inch pans lined with parchment paper to create two thin, even layers. Let cool completely.
Softening the Center: Take your ice cream out of the freezer for about 5-10 minutes until it’s spreadable but not melting. Scoop it onto one of the Krispie layers and smooth it into an even, 1-inch thick block.
The Sandwich: Invert the second Krispie layer onto the ice cream. Press down gently but firmly to seal the layers together. Cover with plastic wrap and freeze for at least 4 hours (ideally overnight) to set.
Slice & Serve: Once frozen solid, lift the block out of the pan using the parchment. Use a hot knife to slice into squares. For an extra touch, dip the edges in melted chocolate or sprinkles. Serve immediately!
