Crispy Ice Creamy Sandwiches by The Canadian Living Test Kitchen

Everyone's favourite treat of crispy rice cookies gets even better with ice cream and sprinkles. These sandwiches make great snacks for kindergarten to Grade 8 — or even high school — graduation parties.

Servings: 12

Ingredients:

Crispy Ice Creamy Sandwiches Photography by Yvonne Duivenvoorden

Nutritional Info
Per serving: about	-
cal	297
pro	3 g
total fat	11 g
sat. fat	7 g
carb	47 g
fibre	1 g
chol	22 mg
sodium	197 mg
% RDI:	-
calcium	3%
iron	16%
vit A	6%
folate	6%

Rice Crisp Squares:

Preparation:

Line bottom of 13- x 9-inch (3.5 L) metal cake pan with parchment paper; grease sides. Set aside.

Rice Crisp Squares: In saucepan over medium-low heat, melt marshmallows with butter, stirring constantly, until smooth, about 5 minutes. Remove from heat; stir in vanilla.

Add half of the cereal to pan; stir until combined. Add remaining cereal; stir to coat completely. Scrape into greased bowl; let cool enough to handle, about 5 minutes. Using greased hands, press firmly into prepared pan; let cool completely.

Run knife around edges of pan; remove from pan and peel off paper. Cut crosswise in half. Spread 1 half evenly with ice cream; place remaining half on top. Wrap in plastic wrap; freeze in airtight container until firm, about 4 hours. Cut into 6 squares; cut each in half diagonally.

Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate; let cool. Dip 1 corner of triangle halfway into chocolate; smooth with knife. Place coloured sprinkles on waxed paper; press chocolate edge into sprinkles. Wrap individually in plastic wrap; freeze in airtight container until firm, at least 4 hours. (Make-ahead: Freeze for up to 2 days.)