Rachael Ray Every Day

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Recipe Summary

prep:
15 mins
total:
15 mins
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line bottom of 13x9-inch pan with cooking parchment paper.

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  • 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.

  • 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.

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