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!