Chocolate Krispy Treat Ice Cream Sandwiches
This is the ultimate chocolate-on-chocolate upgrade of your favorite childhood treat.
By using Cocoa Krispies, you get that deep chocolate flavor built right into the crunch—then layered with gooey marshmallow, melted chocolate, and creamy chocolate ice cream.
We’re talking:
- ultra gooey cocoa krispy treats
- rich, creamy chocolate ice cream
- thick, bakery-style sandwich layers
Soft, chewy, crispy, fudgy… and honestly dangerously good.
Texture Tips (This Is Everything)
- Keep heat low when melting!!
- Add extra mini marshmallows at the end
- Press lightly, not firmly
- Don’t overfreeze → keeps them soft + chewy
Flavor Variations
- Double chocolate fudge → add chocolate chunks
- S’mores version → add graham cracker pieces
- Peanut butter chocolate → swirl in peanut butter
- Mint chocolate → add a drop of peppermint extract
My Go-To Kitchen Staples
- Large skillet
- Organic chocolate cereal
- Ice cream spade
- Organic vanilla extract
- Parchment paper sheets
- Organic cocoa powder
- Baking pans (you’ll need two!)
- Sharp knife for clean slicing
I always link my exact favorites, so you can recreate this perfectly at home. If you click and buy, I might earn a little commission—thanks for the love!
The Ultimate Chocolate Dessert Moment
This version takes everything you love about rice krispy treats and turns it all the way up.
The Cocoa Krispies add deeper flavor, the marshmallow keeps it gooey, and the ice cream brings that creamy contrast.
Every bite hits:
- gooey
- creamy
- crispy
- chocolatey
It’s nostalgic, indulgent, and just a little over the top…in the best way.
If you’re making one chocolate dessert this season… this might be it!
Gina
Chocolate Krispy Treat Chocolate Ice Cream Sandwiches
Ingredients
Cocoa Krispy Treats
- 6 cups Cocoa Krispies cereal
- 6 tablespoons unsalted butter
- 10 oz mini marshmallows
- 1½ cups mini marshmallows for extra gooey texture
- ½ cup semi-sweet chocolate chips
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- splash milk or cream
- Pinch sea salt
Filling
- Store-bought chocolate ice cream slightly softened
Instructions
- In a large skillet over low heat, melt: butter and 10 oz marshmallows
- Stir constantly until smooth and glossy. *Low heat = soft, gooey texture (not hard!)*
- Stir in: chocolate chips, Cocoa powder, splash of cream and mix until melted and smooth.
- Then add: vanilla and pinch of salt
- Turn off heat and gently fold in the Cocoa Krispies plus ½ cups extra marshmallows.
- Divide mixture evenly between two parchment-lined pans.
- Lightly press into an even layer. *Don’t press too hard—this keeps them soft and chewy!
- Let cool completely.
- Remove one slab from the pan.
- Spread an even layer of softened chocolate ice cream over the top.
- Lift the second slab and place it on top and genly press to seal.
- Freeze for 2–3 hours, until fully set.
- Cut into squares or bars and serve.
