Gluten Free!

Strawberry-Marshmallow Crisp Ice Cream Sandwiches

Prep Time:15 min
Start to Finish:2 hr 25 min
Makes:6 servings

Average 4.00 from 4 ratingsAverage 4.00 from 4 ratingsAverage 4.00 from 4 ratingsAverage 4.00 from 4 ratingsAverage 4.00 from 4 ratings 4 ratings Rate   Email Print
Rice Chex®
Ingredients
5cups miniature marshmallows
1/2cup unsalted butter
1/2teaspoon salt
5cups Rice Chex® cereal, coarsely crushed
3cups strawberry ice cream, softened
Tips
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Preparation Directions
1.Line bottom of 13x9-inch pan with cooking parchment paper.
2.In 3-quart saucepan, heat 4 cups of the marshmallows, the butter and salt over low heat about 8 minutes, stirring constantly, until melted. Stir in cereal until almost coated; stir in remaining 1 cup marshmallows. Using greased rubber spatula, evenly scrape mixture into pan and spread evenly. Refrigerate about 30 minutes or until easy to handle.
3.Turn pan upside down to remove cereal layer; discard parchment paper. Cut into 12 rectangles, 4x3 inches each. Working quickly, spread 1/2 cup of the ice cream onto 1 rectangle; top with another rectangle. Repeat to use up rectangles and ice cream. Freeze on parchment paper-lined cookie sheet at least 1 1/2 hours until firm. Wrap sandwiches individually in plastic wrap and store in freezer.
Nutritional Information
1 Serving: Calories 500 (Calories from Fat 200); Total Fat 23g (Saturated Fat 14g, Trans Fat 1g); Cholesterol 70mg; Sodium 490mg; Total Carbohydrate 69g (Dietary Fiber 0g, Sugars 36g); Protein 5% Daily Value*: Vitamin A 25%; Vitamin C 4%; Calcium 15%; Iron 45Exchanges: 1 1/2 Starch; 3 Other Carbohydrate; 0 Vegetable; 4 1/2 Fat Carbohydrate Choices: 4 1/2 MyPyramid Servings: 1 c Dairy, 4 tsp Fats & Oils 
*% Daily Values are based on a 2,000 calorie diet.