I was thinking about what kind of no-bake gluten free summer dessert I could make the other morning while having my tea.
Do you think about desserts in the morning too?
Funny thing was that I wasn’t expecting company but wanted to have a no-bake dessert on hand in case I did. Then I thought what would be even better if the no-bake dessert was also a frozen treat. This way I could keep it in the freezer for a few weeks and have a great dessert or cold treat on hand.
I was also feeling a little lazy and wanted something that I could make with ingredients I already had on hand and that wouldn’t require a lot of prep time.
What I came up with was a Gluten Free Rice Krispie ice cream bar.
Here in Canada Kellogg’s is making gluten free Rice Krispies and I love them. To me, they are exactly like the full gluten version.
I had a bag of marshmallows.
I had butter.
I had Chapman’s vanilla ice cream that is also gluten free.
I also had squares of dar chocolate that I could melt for a bit of a chocolate glaze.
I was ready.
This is a quick and easy recipe to make and I hope you give it a try. (If you do, comment below!)
It is delicious too!
Gluten-Free Rice Krispie Ice Cream Bars
- 8 cups Kellogg’s Gluten Free Rice Krispies
- 1/4 cup butter
- 1 bag of mini marshmallows
- Chapman’s vanilla gluten free ice cream
- 5 oz of dark chocolate
- 1/4 cup butter
- In a large saucepan melt butter and mini marshmallows on low heat.
- Stir until all is melted and well mixed.
- Remove from heat.
- In a large bowl add the Rice Krispies.
- Slowly add the melted marshmallow mixture and stir until combined.
- Line 2 9×11 pans with parchment paper.
- Spread the Rice Krispie mixture into pans.
- Wetting your hands allows you to press the mixture down without getting all sticky.
- You want your Rice Krispie bars to be about an inch thick.
- Remember you are going to be using 2 with ice cream in between.
- Remove ice cream from freezer and allow to unthaw for a few minutes.
- Spread the ice cream over top of one of the pans of Rice Krispie squares.
- Remove the other pan of squares and place on top of the ice cream.
- Cover it all with Saran Wrap and place back in the freezer to harden.
- Once the ice cream is hard you can remove the pan from the freezer and cut into squares.
- I cut mine and then placed the squares in a large rectangular container and back in the freezer.
- You can also drizzle melted chocolate over some of the frozen squares.
- Simply melt 5 oz of dark chocolate and 1/4 cup butter in a small saucepan over low heat.
- Drizzle the melted chocolate over squares.
- Place back in freezer to harden.
- On a side note you can easily make these dairy free.
- Just use a dairy free butter alternative and coconut icecream.