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.