Rice Cereal Treat Ice Cream Sandwiches


Prep time

10 min

Freeze Time

2 h 15 min

Cook time

3 min

Makes

12 servings

Share

Print

Ingredients

  • 10 ounces (300 g) marshmallows
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*
  • 6 cups (1.5 L) toasted rice cereal
  • 1 container Breyers® Creamery Style™ Natural Vanilla Ice Cream, slightly softened
  • 1 cup (250 mL) rainbow sprinkles
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 340
    • Calories from Fat 100
    • Total Fat 11g
    • Saturated Fat 6g
    • Trans Fat 0g
    • Cholesterol 15mg
    • Sodium 180mg
    • Total Carbs 61g
    • Dietary Fiber 0g
    • Sugars 40g
    • Protein 2g
    • Calcium 2%
    • Iron 25%
    • Vitamin C 15%
    • Vitamin A 15%

Directions

  1. Line 2 ( 9-inch/2.5 L or 23 cm) square cake pans with aluminum foil. Spray with no- stick spray. Spray rubber spatula with no-stick spray; set aside.

  2. Put marshmallows and margarine in large microwave-safe bowl and microwave uncovered at HIGH 3 minutes, stirring once, until marshmallows are melted. Stir in rice cereal until coated. Press mixture evenly into prepared pans with greased spatula. Freeze 15 minutes.

  3. Press Breyers® Creamery Style™ Natural Vanilla Ice Cream evenly over rice cereal layer in one of the pans. Remove layer from other pan and invert on top of Ice Cream. Wrap in aluminum foil and freeze 2 hours.

  4. Remove from foil and cut into 12 bars. Roll edges in sprinkles and freeze until ready to serve.

*Becel Gold in Quebec.

What customers think