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Crispy Rice Ice Cream Sandwiches made with OREO Cookie Pieces

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Ingredients

34

  • Ice Cream With OREO

  • 1¾ lb. vanilla ice cream (2 qt.), slightly softened
  • 5 oz. OREO Medium Cookie Pieces

  • Crispy Rice Cookies

  • 20 oz. miniature marshmallows
  • 3 oz. unsalted butter
  • 1 Tbsp. vanilla extract
  • 12 oz. crisp rice cereal
  • 9 oz. OREO Small Cookie Pieces
  • 1½ lb. coating chocolate
NUTRITION FACTS

Nutrition per serving

Calories190 Total fat8 gSaturated fat5 gTrans fat0 gCholesterol15 mgSodium85 mgCarbohydrate29 gDietary fiber0 gProtein1 gVitamin A10 %DVVitamin C6 %DVCalcium2 %DVIron10 %DV
DIRECTIONS
Ice Cream with OREO:  

Combine ingredients. Spread onto frozen half sheet pan. Freeze until solid. Remove from freezer and cut into 40 (3x1-1/2-inch) rectangles. Return to freezer until ready to use.

Crispy Rice Cookies:  

Melt marshmallows and butter in medium saucepan on medium-low heat, stirring constantly. Stir in vanilla.

Place cereal and OREO Pieces in large mixing bowl; add marshmallow mixture. Mix with hands until blended.

Divide mixture evenly between 2 half sheet pans generously sprayed with cooking spray. Spread mixture about 1/2-inch thick; press firmly. Let stand at room temperature 2 hours or until firm. Cut each pan into 34 (3x1-1/2-inch) rectangles.

To Assemble Sandwiches:  

Melt chocolate in saucepan on low heat until temperature registers 100°F.

Place 1 ice cream rectangle between 2 Crispy Rice Cookies. Dip each sandwich halfway into melted chocolate. Freeze until ready to serve.

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