Ice Cream Krispies - Bravabod
Recipes

Ice Cream Krispies

Valentina

Cold vanilla ice cream sandwiched between two crunchy, chewy puffed krispie treats. Made with wholesome additions like puffed brown rice, almond butter, and natural sweetener. Feel free to play with the ice cream flavors or to use chocolate krispies to make a chocolate version. For options of different pan sizes to use here, check out the recipe notes at the bottom of the recipe.

How To MakeDiet Type: Classic

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Freeze For 2 months

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Shopping List
  • 2 cups puffed brown rice (or puffed millet)
  • 1 pint ice cream of choice (I used non-dairy)
  • 6 tablespoons honey
  • 6 tablespoons smooth nut butter (almond, peanut, sunflower, etc)
  • chocolate chips or sprinkles (optional, for decorating)
  • 2 (5¾ in. x 3 in. x 2 in.) mini bread loaf pans (Note 1)

Instructions
  1. Step 1: Line the mini bread loaf pans with parchment paper. Leave some excess hanging over the sides.
  2. Step 2: In a microwave-safe bowl or small saucepan, melt together the honey and nut butter until smooth, about 30 seconds. Stir in the puffed rice, stirring well to coat. It will be very sticky.
  3. Step 3: Press half of the puffed rice mix into the prepared pans, packing it in tightly over the bottom of the pans. Using a separate sheet of parchment paper to press down onto the sticky rice can be helpful here, so that it does not stick to your fingers. Transfer the pan to the freezer and freeze until firm, about 15 minutes.
  4. Step 4: After chilling, remove the pan from the freezer. Spread the ice cream evenly over the chilled krispie layer on the base of the pans. It may help to leave the ice cream out on the counter for a few minutes so that it spreads more easily. Place the pans back in the freezer until the ice cream filling has hardened, at least 30 minutes.
  5. Step 5: Add the remaining half of the rice krispies evenly over the hardened ice cream. Pack it as tightly as possible, covering as many gaps as possible. Transfer the pans back to the freezer and freeze for several hours or overnight.
  6. Serve: Pop the Ice Cream Krispies out of their pan, using the parchment flaps. Slice into bars and press the optional chocolate chips into the sides. Store in the freezer and enjoy.

Recipe Notes

Note 1: If you don't have mini bread loaf pans, you could also substitute with 1 (8 in. x 4 in.) loaf pan. If scaling the recipe up to 12 servings, it should fit in 1 (8 in. x 8 in.) pan. The measurement of the pan doesn't need to be exact here, the size will only affect the height of the finished krispies - but it will still taste great.

Nutrition

Cold vanilla ice cream sandwiched between two crunchy, chewy puffed krispie treats. Made with wholesome additions like puffed brown rice, almond butter, and natural sweetener. Feel free to play with the ice cream flavors or to use chocolate krispies to make a chocolate version. For options of different pan sizes to use here, check out the recipe notes at the bottom of the recipe.

How To MakeDiet Type: Plant-based

liked this

Freeze For 2 months

Best by Keep frozen


Shopping List
  • 2 cups puffed brown rice (or puffed millet)
  • 1 pint vegan ice cream of choice
  • 6 tablespoons brown rice syrup or maple syrup (Note 1)
  • 6 tablespoons smooth nut butter (almond, peanut, sunflower, etc)
  • chocolate chips or sprinkles (optional, for decorating)
  • 2 (5¾ in. x 3 in. x 2 in.) mini bread loaf pans (Note 2)

Instructions
  1. Step 1: Line the mini bread loaf pans with parchment paper. Leave some excess hanging over the sides.
  2. Step 2: In a microwave-safe bowl or small saucepan, melt together the honey and nut butter until smooth, about 30 seconds. Stir in the puffed rice, stirring well to coat. It will be very sticky.
  3. Step 3: Press half of the puffed rice mix into the prepared pans, packing it in tightly over the bottom of the pans. Using a separate sheet of parchment paper to press down onto the sticky rice can be helpful here, so that it does not stick to your fingers. Transfer the pan to the freezer and freeze until firm, about 15 minutes.
  4. Step 4: After chilling, remove the pan from the freezer. Spread the ice cream evenly over the chilled krispie layer on the base of the pans. It may help to leave the ice cream out on the counter for a few minutes so that it spreads more easily. Place the pans back in the freezer until the ice cream filling has hardened, at least 30 minutes.
  5. Step 5: Add the remaining half of the rice krispies evenly over the hardened ice cream. Pack it as tightly as possible, covering as many gaps as possible. Transfer the pans back to the freezer and freeze for several hours or overnight.
  6. Serve: Pop the Ice Cream Krispies out of their pan, using the parchment flaps. Slice into bars and press the optional chocolate chips into the sides. Store in the freezer and enjoy.

Recipe Notes

Note 1: Brown rice syrup is my first choice here, since it is a bit stickier than maple syrup.

Note 2: If you don't have mini bread loaf pans, you could also substitute with 1 (8 in. x 4 in.) loaf pan. If scaling the recipe up to 12 servings, it should fit in 1 (8 in. x 8 in.) pan. The measurement of the pan doesn't need to be exact here, the size will only affect the height of the finished krispies - but it will still taste great.

Nutrition

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Ice Cream Krispies

PT15M 2 cups puffed brown rice (or puffed millet) 1 pint ice cream of choice (I used non-dairy) 6 tablespoons honey 6 tablespoons smooth nut butter (almond, peanut, sunflower, etc) chocolate chips or sprinkles (optional, for decorating) 2 (5¾ in. x 3 in. x 2 in.) mini bread loaf pans (Note 1) Gluten Free Vegan 6 Servings Ingredients:

6 Servings

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