It’s hard to beat any one of these flavors by themselves but when you combine all three into one epic ice cream sandwich they get taken to a whole new level of delicious! And the best part is even though they look complicated to make they’re really not much more challenging than your average rice krispie treat.

If you can make those and can soften and spread ice cream, you’re pretty much good to go. The first time I made these was for my daughter’s birthday party, and between her and her friends they were gone in minutes.

 

Ingredients:

3 tablespoons butter

40 marshmallows

One 40-ounce cookies and cream chocolate bar, chopped

6 cups puffed rice cereal, like Rice Krispies

8 Oreos, chopped

4 pints vanilla ice cream

 

Directions:

Line a 17-by-12-inch baking sheet with parchment or a silicone mat. In a large microwave safe bowl, melt the butter. Add the marshmallows and chopped cookies and cream chocolate bar and stir to combine.

Microwave on high power for 1½ to 2 minutes, until puffed and melted. Stir until smooth.

Stir in the rice cereal and chopped Oreo cookies and press into the baking sheet, using lightly moistened hands. Using a straight edge and pastry wheel, trim 1/2-inch from the short sides. Then cut the cake in half, forming two 8-by-12-inch pieces

Using the straight edge and cutter, lightly score one piece into 16 bars, cutting about 1/4-way through.

Scoop the ice cream onto the un-scored half and spread evenly

Top with the other half, scored-side up and press lightly to compact. Freeze until firm, about 4 hours, then cut between the score marks into bars.

Return to the freezer or serve.

 

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Quick Tip: For a pretty presentation before wrapping up roll the edges in mini chocolate chips, M & Ms, or chopped nuts.

Big thanks to Today for this tasty recipe!