strawberry cocoa krispie ice cream bars

Cool it off this weekend, you hot sonofagun.

I think nowadays I can add ice cream to my list of no-fall fallback dessert formulas, alongside doughnuts. I just love scaring up new flavors, and apparently stuffing them in between layers of something or other to create an even more enjoyable experience.

Now, I don’t usually love ice cream sandwiches. The cookies get too hard to bite into properly, leading to a mass of ice cream dropping off the opposite end and oozing down your fingers like a frozen Vesuvius. Dunno about ya’ll, but I’d rather eat my ice cream than wear it. I also was never a fan of those overly soft chocolate-esque sponge things that are standard in elementary school lunch lines.

Basically what I’m trying to tell you is that I don’t like anything most people like, because I’m a twat.

Now, rice krispie treat sandwiches, I’m in that. Krispies don’t turn into rocks in the freezer, and they’re way easier than baking a batch of cookies or brownies. Not to mention, super tasty, even with the reduced sugar bombage. Pull one of these babies out whenever your sweet tooth rages, or keep them stowed away for when your kids’ friends bombard the house and demand dessert. Or your friends, if your friends swing like that.

Kwispie Tweats

Now, you can definitely shortcut and buy the branded Cocoa Rice Krispies if you want, but I think a quick homemade rendition tastes far better, and is no harder than making standard krispie treats. All you really need to do is incorporate cocoa powder.

I like a touch of brown butter in my krispies for a roasty, nutty undertone to the sandwich. Melt the butter until it turns golden in a big ole pot (I use a Dutch oven), then stir in a bag of mini marshmallows, cocoa powder, and vanilla until the mallows melt. Pull the pot off the heat and toss in the rice krispies until they’re totally coated with chocolatey goodness.

If you have two 9 x 9 inch cake pans, this next step will be way easier. Line both with parchment and pat half of the cocoa krispies into a single layer, in each pan. So, you’ll have a bottom and a top later, and you can just flip one overtop the ice cream when you add it in.

Or, if you only have one cake pan, that’s okay too, it just might be a bit messier.

Ice Cweam

Once your krispie treats are divided – whether on layer is made and the rest awaits in the pan to top, or you have two cake pans with two layers ready – prep the ice cream layer.

First, you’ll need the ice cream to be soft, so I usually pull it out of the freezer when I start making the krispie treats and let the carton sit on the counter. Don’t let it totally melt, just get pliable enough to spread.

Once the ice cream is soft, chuck it over the krispie treats and spread in an even-ish layer. Do the best you can to make it uniform, but no sweat if it’s not perfect.

Then, you have two options. If you pre-prepped the other half of the krispies in another cake pan, you just need to flip it onto the ice cream and gently pat so it adheres. Easy peasy. If you did not prep another layer, work the remaining half of the krispies overtop the ice cream. If your ice cream has softened too much, pop it in the freezer for 30 minutes or so to firm up.

I really do recommend the two cake pan trick. Makes life so much easier.

Cover the tray of goodies and freeze for at least four hours. Overnight is preferable.

Theeeeee Magic Shell

The chocolate dunk is just a nice touch to finish the bars. Who would bitch about chocolate over chocolate? Heathens, that’s who.

Once the bars are well frozen, prep the shell. Just chocolate chips and coconut oil melted together into a satiny sauce.

Prep a baking sheet with parchment. Slice the bars, then dip one end of each into the chocolate. Place onto the prepared baking sheet and repeat with the remaining bars – work quickly so the ice cream doesn’t begin to ooze everywhere. Throw the tray in the freezer for about 10 minutes to let things harden, or cover and keep them stored for up to 3 months.

Not a fan of strawberry ice cream? Swap it out! I just really like the strawberry-chocolate marriage because it’s unique, and fresh yet indulgent for the season. The recipe translates to all sorts of preferences. Just keep those homemade cocoa krispies in your arsenal. So damn good.

Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!

Hot days, cool treats:

No Churn Chocolate Chip Ice Cream

Peach Melba Ice Cream Loaf Cake