Recipe 25: Rice Krispy Treat Ice Cream

Tuesday, June 2, 2015

This is a recipe I’ve wanted to make for a long time.  I absolutely adore Rice Krispy treats (homemade, not those pre-packed bricks of glue), and one of my earliest memories was eating an entire pan by myself.  However, try as I might, I just couldn’t find a recipe, so I decided to make my own using my S’mores Ice Cream recipe as the base.  The result was a delicious interpretation of Rice Krispy treats – very creamy and buttery with chunks of Rice Krispy treats, little pops of Rice Krispies, and gobs of toasted marshmallows.  It is so incredibly good, and it ranks right up there with S’mores Ice Cream and Triple Coconut Ice Cream as my favorite recipes.

So, without any more ado, the world’s first Rise Krispy Treat Ice Cream recipe!

Ingredients

• 2 cups whole milk
• 1 ½ cups heavy whipping cream
• 1 ½ cups granulated sugar
• Pinch of salt
• 1 teaspoon vanilla extract
• 1 cup of mini marshmallows
• 1 cup of Rice Krispy cereal
• 1 cup of pre-made Rice Krispy treats, chopped* 

* I recommend making your own Rice Krispy treats.  It’s pretty easy.  Just melt 3 tablespoons butter in a pan, add a bag of marshmallows, stir until melted, remove from heat, add in 6 cups of Rice Krispy cereal, stir, put in a pan, and refrigerate until firm.  It’s one of the world’s most delicious and simple desserts, and I will fight someone who says they’re not.  (You can also find this recipe on any bag of marshmallows or any box of Rice Krispy cereal – in America, at least.)

Directions

1. Spread marshmallows on a baking sheet and broil on high for 30 seconds to 1 minute, turning halfway.  Watch carefully as they have a tendency to burn fast.  Once they’re browned on the top, remove from oven and allow to cool.
2. Mix together milk, whipping cream, sugar, salt, and vanilla.  Leave in the fridge to chill for at least an hour.
3. Once the base is cold, pour it into the ice cream maker’s canister.  Churn according to instructions.
4. Once the ice cream is also firm, add in the Rice Krispy cereal and toasted mini marshmallows.
5. Once the ice cream is churned, scoop it into a freezer-safe container, folding in the pre-made Rice Krispy treats.  Allow the ice cream to set overnight.

This was a delicious recipe that I can’t stop eating!  It’s a perfect interpretation of Rice Krispy treats and goes well with a variety of toppings including fudge, caramel, whipped cream, and nuts.  Its only flaw is that after a few days the Rice Krispies start getting a bit soggy.  However, I’ve also been taking the ice cream out of the freezer fairly often, which contributes to sogginess.  Nevertheless, I would recommend eating this one pretty soon just to get the best possible flavor.  You could also try folding in the Rice Krispies afterwards or as you serve it.  I don’t think it will integrate as well, but then you could wait longer to eat it.  I would also recommend adding some marshmallow fluff if you want a stronger marshmallow flavor.  Other than that, just sit back and enjoy!

Overview

• Base prep time: 15 minutes (30 minutes including making Rice Krispy treats)
• Base chill time: at least 1 hour
• Marshmallow toast time: 30 seconds to 1 minute
• Ice cream set time: overnight
• Taste: creamy and sweet with little pops of Rice Krispies, crunches of Rice Krispy treats, and gobs of toasted marshmallows (in a word: delicious)
• Difficulty level: low to medium
• Expense level: low to medium
• Makes: about 8 cups