Rice Crispy Ooh La Llama Ice Cream Sandwiches Recipe By Tasty Recipes

RICE KRISPY CONES RECIPE BY TASTY

Steps:

• In a large bowl, add butter and marshmallow. Microwave for 2 minutes. Stir at 1 minute.
• Add the cereal and stir until the marshmallow evenly coats the cereal.
• Using a ice cream scoop, form treats into balls.
• Take a wafer cone and dip it in melted chocolate and then immediately sprinkle anything you desire.
• Place the rice krispy balls into the cone.
• Enjoy!

ICE CREAM BITES RECIPE BY TASTY

Steps:

• Spread out softened ice cream on a wax paper lined baking tray. Cover with wax paper and press down to evenly spread and smooth. Freeze overnight.
• Remove ice cream from tray, peel off the wax paper and cut into bite size squares. Return to the freezer until ready to dip.
• Microwave 2 cups (350 grams) of chocolate chips with ½ cup (100 grams) coconut oil for 90 seconds, stopping to stir every 30, until melted and smooth. Allow chocolate mixture to come to room temperature.
• Mix in rice cereal.
• Working quickly and in small batches, coat ice cream cubes in chocolate mixture and return to the freezer to harden up.
• Enjoy!

RICE KRISPIES ICE CREAM SANDWICHES

Steps:

• In a medium bowl, stir together corn syrup and peanut butter.
• Add cereal and stir until well coated.
• Press mixture firmly and evenly into a buttered 9"x13" pan.
• Place in freezer until firm, about 15 minutes.
• Cut cereal mixture in half crosswise.
• Spread one half with softened ice cream or frozen yogurt.
• Top with second half of Rice Krispie mixture to make one very large sandwich.
• Freeze until firm, about 2 hours.
• Cut large sandwich into 2" portions (using ruler again).
• Wrap individually in foil paper or freezer wrap and store in freezer until needed.

CLASSIC CRISPY RICE TREATS

Steps:

• Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
• Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
• Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
• Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

RICE KRISPIES ICE CREAM DESSERT

Steps:

• Mix all together. (omitting the icecream).
• Spread 1/2 the mixture in a buttered 9x13 inch baking pan.
• Slice icecream (softened) on top.
• Sprinkle with remaining crumbs over the top.
• Refreeze.
• It's already quite sweet, but if you're so inclined, drizzle with a little of your favorite ice-cream topping. Butterscotch, caramel, or hotfudge all work.