Creamy No-Churn Rice Krispies Ice Cream Recipe

The Summer That Started With a Snap, Crackle, Chill

Here in Santa Rosa, summer starts early and loud—with Rice Krispies ice cream already in the freezer by May. It begins with screen doors swinging, lawn sprinklers ticking, and kids in popsicle-sticky swimsuits squealing down the block. And it also begins with something else, something I loved more than anything growing up: Rice Krispies ice cream.

Yes, you read that right. Imagine creamy vanilla marshmallow ice cream. Now fold in buttery, chewy-crispy Rice Krispie treat chunks. The result? It’s like childhood memories churned into a cold, creamy scoop of Rice Krispies ice cream. It’s sweet, crunchy, smooth, and joyfully unexpected.

The original inspiration came during one of those unbearably hot afternoons when I was craving something cold and crunchy. I didn’t want plain ice cream. I didn’t want cereal. I wanted Rice Krispies ice cream. No machine, no fuss. Just marshmallow creaminess with crispy cereal magic.

No churn required, just a few steps and you’ve got a batch of this irresistibly easy Rice Krispies ice cream. Plus, it doesn’t just use Rice Krispies, it celebrates them in every bite.

Why You’ll Fall in Love with This Rice Krispies Ice Cream

This ice cream is more than dessert. It’s a celebration of contrasts: cold and crispy, creamy and chewy, sweet and toasty. Using Rice Krispies cereal gives this treat texture and character. It’s like spooning up childhood comfort with a grown-up twist.

What Makes It Different?

• No-Churn Base: Made with whipped cream and sweetened condensed milk. Easy, fast, foolproof.
• Marshmallow Flavor: Marshmallow fluff adds that nostalgic depth.
• Cereal Crunch: The Rice Krispie treat mix-ins create crispy pops in every bite.
• Customizable: Add chocolate chips, rainbow sprinkles, or even peanut butter.

The best part? This Rice Krispies ice cream needs no machine, just a few bowls, a spatula, and your favorite loaf pan. And the result is creamy, scoopable, summer perfection.

Creamy No-Churn Rice Krispies Ice Cream Recipe

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• Author: Bethany Delish
• Total Time: 6 hours 30 minutes
• Yield: 9x5 pan 1x

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Description

Rice Krispies Ice Cream (No Churn)

 

Marshmallow flavored ice cream packed full of Rice Krispie treats pieces!

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Ingredients

Scale 1x2x3x

Rice Krispies :

• 2 Tbsp Butter
• 12 Marshmallows regular size
• 2 cups crisped rice cereal

Ice Cream :

• 1 can sweetened condensed milk
• 7 oz marshmallow fluff
• ½ cup milk
• ½ tsp vanilla extract
• 2 cups heavy cream cold

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Instructions

Rice Krispies

1. Line a cookie sheet with wax paper and set aside.
2. In a small/medium-sized saucepan, heat the butter over medium low heat until completely melted.
   2 Tbsp Butter
3. Add marshmallows and stir until completely melted.
   12 Marshmallows
4. Stir in cereal until combined.
   2 cups crisped rice cereal
5. Pour cereal mixture onto prepared cookie sheet and spread thin (it’s fine if it’s not a solid sheet and is stringy).
6. Allow the rice krispies to cool completely
7. Once Rice Krispies have cooled, break into small pieces (think: the size of a cookie dough bite in cookie dough ice cream, or smaller) and then prepare your ice cream

Ice Cream

1. In a medium-sized bowl, stir together condensed milk and marshmallow fluff until completely combined.
   1 can sweetened condensed milk,7 oz marshmallow fluff
2. Add milk and vanilla extract and stir until combined.
   ½ cup milk,½ tsp vanilla extract
3. In a separate bowl, using a hand mixer or stand mixer with whisk attachment, beat the heavy cream
   2 cups heavy cream
4. until stiff peaks form.
5. Fold the marshmallow/condensed milk mixture into the heavy cream until completely combined (be sure to scrape the sides and bottom of the bowl).
6. Take about ¾ of your rice krispie pieces (it doesn’t have to be exact) and stir into the ice cream mixture.
7. Pour into a 9×5 bread pan (I line mine with wax paper or parchment paper to protect my nonstick coating from the ice cream scoop) and sprinkle with the remaining rice krispie pieces.
8. Cover with cling wrap and refrigerate overnight.
9. Serve and enjoy!

• Prep Time: 30 minutes
• Freeze Time: 6 hours
• Category: Dessert
• Method: No Bake
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 328 kcal
• Sugar: 20g
• Sodium: 56mg
• Fat: 23g
• Saturated Fat: 14g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 81mg

Ingredients You’ll Need

For the Rice Krispies:

• 2 tablespoons butter
• 12 large marshmallows
• 2 cups crisped rice cereal

For the Ice Cream:

• 1 can (14 oz) sweetened condensed milk
• 7 oz marshmallow fluff
• ½ cup whole milk
• ½ teaspoon vanilla extract
• 2 cups cold heavy cream

Using real Rice Krispies cereal (or a store-brand crisped rice) gives you that iconic snap, crackle, pop and texture. And marshmallow fluff adds the classic flavor we all adore.

How to Make Rice Krispies Ice Cream

Step 1: Make the Rice Krispies Treat Pieces
Melt butter in a saucepan over medium-low heat. Stir in the marshmallows and mix until smooth. Add your Rice Krispies cereal and combine. Spread the mixture onto wax paper and let it cool completely. Once hardened, break into small chunks, think cookie dough size or smaller.

Step 2: Mix the Ice Cream Base
In a bowl, stir together condensed milk, marshmallow fluff, milk, and vanilla. The mixture should be thick, creamy, and very sweet (don’t worry, the whipped cream lightens it later).

Step 3: Whip the Cream
Using a stand mixer or hand mixer, whip your cold heavy cream until stiff peaks form. This whipped cream forms the foundation of your no-churn ice cream, adding air that creates a light, scoopable texture.

Step 4: Fold Everything Together
Gently fold the marshmallow base into your whipped cream. Be slow and deliberate to keep the mixture airy.

Step 5: Add the Rice Krispies
Stir in about ¾ of your cooled Rice Krispie treat pieces. Pour the mixture into a parchment-lined 9×5 loaf pan. Sprinkle the remaining Rice Krispie chunks on top.

Step 6: Freeze
Cover tightly with plastic wrap. Freeze for at least 6 hours or overnight. The result? A homemade Rice Krispies ice cream masterpiece.

🍨 Looking for other no-bake sweets? Try our Peanut Butter Oatmeal Balls for another easy freezer treat!

Why Rice Krispies Ice Cream Works

Rice Krispies aren’t just cereal, they’re the texture kings of the dessert world. When frozen into ice cream, they give just enough chew and snap to make each bite interesting. The marshmallow fluff melds beautifully with sweetened condensed milk, creating a soft-serve-style base without the need for an ice cream maker.

Whipping the heavy cream gives structure, while the vanilla ties everything together. It’s balanced, bold, and exactly what your summer has been waiting for.

Bethany’s Tips for the Perfect Scoop

1. Freeze overnight: Six hours is the minimum, but overnight gives the best texture.
2. Use cold cream: This helps it whip up light and fluffy for that dreamy texture.
3. Fold gently: Don’t beat or stir too hard, or your air bubbles will collapse.
4. Mix it up: Add mini chocolate chips or caramel swirls for an extra wow.
5. Pre-scoop before serving: Let the loaf pan sit out for 5–10 minutes before scooping. Easier, prettier, and less stress.

Ready for your next easy dessert? Scoop into Brookie Cookie Recipe for the ultimate cookie-brownie combo.

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