strawberry cocoa krispie ice cream bars
A cooling, sweet, crunchy treat for these balls hot summer days.
Ingredients
- 4 tbsp butter
- 1 10-oz bag mini marshmallows
- 1/4 cup cocoa powder
- 2 tsp vanilla extract
- 6 cups rice krispie treats
- 1/2 gallon strawberry ice cream
- 1 1/2 cup dark chocolate chips
- 1 tbsp coconut oil
Instructions
- In the biggest sauce pot or Dutch oven you own, melt the butter until browned, about 3-4 minutes. Stir in the marshmallows, cocoa powder, and vanilla extract until the marshmallows melt, about 2-3 minutes longer. Remove from the heat and toss in the krispie treats until well coated. Let cool until you can handle them.
- While the rice krispie treats cool, pull the ice cream out of the freezer to soften.
- Line two 9 x 9 inch cake pans with parchment paper. Pat half the krispie treats in an even, firm layer into each. Spread the ice cream overtop the krispies. Flip the second tray of krispies over the ice cream and pat gently to adhere.
- Cover the tray with foil. Freeze the ice cream bars for 4 hours, or up to overnight.
- In a microwave safe bowl, melt the chocolate chips and coconut oil for 1 minute. Stir until the bowl is no longer warm and the chocolate is smooth and silky. Let cool 5 minutes.
- Line a large baking sheet with parchment. Slice the krispies into 16 bars. Dunk one end of each bar quickly into the chocolate shell, letting excess drip back into the bowl. Set onto the baking sheet and repeat the dunking with the remaining bars. Place back in the freezer for 10 minutes to let the shell and ice cream set. Serve, or cover and store for up to 3 months.