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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.
  • Enjoy
  • On a side note you can easily make these dairy free.
  • Just use a dairy free butter alternative and coconut icecream.
Tried this recipe?Let us know how it was!