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Ice Cream Crunchies

Four ingredients are all Sady Craig needs for these frosty bars. "Kids have so much fun putting these together", notes the Lapeer, Michigan reader.
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    1 dozen


  • 1/2 cup light corn syrup
  • 1/2 cup peanut butter
  • 3 cups crisp rice cereal
  • 2-1/2 cups vanilla ice cream, softened


  • In a large bowl, combine corn syrup and peanut butter; stir in cereal. With buttered hands, press the mixture into a greased 13-in. x 9-in. pan. Refrigerate for 15 minutes.
  • Cut cereal mixture into 12 rectangles; remove from the pan. Place 1/2 cup ice cream on six rectangles; top with remaining rectangles. Wrap each in plastic wrap and freeze until firm. May be frozen for up to 2 months. Cut in half before serving.
Nutrition Facts
1 piece: 183 calories, 9g fat (3g saturated fat), 12mg cholesterol, 152mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 4g protein.

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