Krispy Rice Ice-Cream Sammy

You can either thank (or curse) Pinterest for this. I was fed a number of crispy rice cereal ads and one happened to be made into an ice cream sandwich (aka ‘sammy’). So, I just had to figure it out.

And yes, it was very easy and intuitive. But I’ve never had success making vegan crispy rice cereal treats. I can’t seem to figure out quantities well and I love to use an organic brand of rice cereal. I assumed that was why, but hello, I was never a pro vegan-marshmallow-melter.

When working with vegan & gluten-free recipes, the best advice I have for you is to consult the manufacturer’s website. So, over to Dandies I went and voila! They had a tip for cereal treats ——- water! Add some water as the marshmallows begin to melt. Thanks Dandies!

Ice cream selection is up to you and I am a huge fan of the Cinnamon Cookie Dough (Cashew base) from So Delicious. But I gotta say, the cookie dough ice cream was amazing in this recipe! Don’t forget to lick the spoon here. Enjoy this as your favourite summer treat on repeat, if you must.

Ingredients & Directions

Estimated time: 1 hour

Effort/skill: Easy

Servings: 6-8

Ingredients

Krispy Treats

• 2 & 1/4 cups Crisp Rice cereal

• 1/2 bag Dandies Vegan Marshmallows (~150g)

• 1 tbsp coconut oil (or if using vegan butter, skip the salt)

• 1/4 tsp salt

• 1 tsp vanilla extract

• 1 tsp water

Chocolate ganache (optional)

• 1/4 cup chocolate chips

• 2 tbsp coconut oil

• 2 tbsp oat milk

• 3/4 cup your favourite vegan ice cream

Directions

1. In a large saucepan, melt the coconut oil (or vegan butter) over medium-low heat, add in the marshmallows next.

2. Stir the marshmallow mixture constantly. Add the vanlla and salt.

3. After 3 minutes, add a tsp of water to help melt the vegan marshmallows.

4. Once the marshmallows have melted (no lumps), turn off the heat and remove the pan from heat.

5. Add in the rice cereal, adjusting as needed.

6. In a greased 8 x8 pan, spread the krispy treat flat (under 1/2” thick). Set in the fridge for 30 minutes or more.

7. While the krispy treat cools, add chocolate chips, coconut oil, and oat milk to a small saucepan over medium-low heat. Stirring constantly until the mixture melts. Remove from heat.

8. Take the Krispy treats out of the fridge and pour the ganache on top until you have a thin layer.

9. Set the pan back in the fridge to cool for another 30 minutes. Once the chocolate is set (you can use the freezer if you’re in a hurry), remove from the fridge and cut into equal size pieces (16 = 8 servings; 12 = 6 servings). You’ll next be adding ice cream inside two pieces for a sandwich.

10. Ensure that the krispy treats and chocolate are thoroughly cooled. Add a spoonful of your favourite vegan ice cream to half of the pieces (I went for So Delicious chocolate chip cookie dough, which happens to be gluten-free!).

11. Once you’ve spread your ice cream on one-half of the slices, add a second slice to the top to make your ‘Rice Krispy Ice Cream Sammy’.

12. Pack individually in freezer paper or parchment and place in the freezer. I added some foil around the parchment for grab-and-go treats.