easy ice cream sandwiches {in a cake pan}

Share on FacebookPin on PinterestShare on Google+Tweet about this on TwitterShare on TumblrPrint this page


We just returned home from a wonderful day celebrating my birthday. We took a little day trip on Wisconsin’s Great River Road, had lunch at a favorite cafe in Pepin, stopped to do a bit of shopping in Stockholm, and hit an antique shop in Bay City. (I brought a few beautiful finds home with me!) So relaxing and fun. I’ll tell all in my next “scenes” post and share tons of photos.

Here’s the recipe that so many of you have been waiting for. I’ve received sooooo many emails asking if I would “please hurry up and post it quick!” 😉 Here ya go!

5 cups Cocoa Crispies Cereal

1 cup finely chopped peanuts

1/2 cup butter

1 cup brown sugar

1/2 gallon chocolate swirl ice cream (or your favorite)

Place the cereal and nuts in a large mixing bowl. Place butter and brown sugar in a medium size saucepan and heat, stirring constantly, over medium flame until butter is melted and sugar is mostly dissolved. Pour over the cereal and mix well, using a large spoon.

Press half of the cereal mixture into the bottom of an ungreased, 9 x 13 glass cake pan. Press firmly and coat the bottom of the pan evenly.

Remove ice cream from carton and slice into 1 inch slices. Place in an even layer over the cereal crust in the pan. Smooth the seams using a spoon. Sprinkle the remaining mixture over the top of the ice cream to create and even top crust. Once the cereal is evenly distributed, press gently into the ice cream.

Cover the pan with a cake pan lid or aluminum foil. Place in freezer and allow the ice cream bars to chill for at least 4 hours prior to serving.  Once completely chilled, cut into pieces, plate and serve. This makes 12 to 18 ice cream bars.



You may enjoy these related posts:

  28 comments for “easy ice cream sandwiches {in a cake pan}

  1. Mariam
    June 9, 2014 at 4:05 am

    Is butter salted or unsalted?

    • Melissa
      June 12, 2014 at 2:35 pm

      Use whatever you have, Mariam 🙂 Enjoy!

  2. DJ
    June 12, 2014 at 8:09 pm

    I bet you could use cookie to line the pan. Change it up lots of ways. Thanks for sharing. 🙂

    • Melissa
      June 22, 2014 at 8:17 am

      Hi DJ 🙂

      I’m so glad you like the recipe! I like your idea for using cookies to line the pan. Maybe Oreos? YUM! thanks for the inspiration. ~M

  3. veronica marchese
    June 30, 2014 at 9:54 pm

    Do you think you can make lower cal & lower fat. I’m a weight watchers member

    • Kelly
      July 2, 2014 at 8:39 pm

      I’ll bet you could use fat free ice cream and a granola cereal or Special K. Maybe a little cinnamon and some caramel?

      • Melissa
        July 11, 2014 at 6:09 am

        Good call, Kelly! 🙂

      • Marita
        August 21, 2014 at 5:50 pm

        Corn flakes and honey with low fat ice cream. It’d taste so much like deep fried ice cream!

    • Melissa
      July 11, 2014 at 6:08 am

      Sure, Veronica! Just use low fat or non fat ice cream/frozen yogurt in place of the ice cream. Omit the peanuts, and use less butter. Enjoy, and thanks for stopping by! 🙂


    • Melissa
      August 11, 2014 at 2:05 pm

      Sure, Veronica! Just omit the nuts and use a low-fat ice cream or frozen yogurt in place of the fully loaded ice cream. 🙂 Enjoy! ~M

  4. July 31, 2014 at 8:49 am

    Shared this luscious treat today on my AK FB page!! xoxo

    • Melissa
      August 11, 2014 at 2:05 pm

      Thank you so much, Ally! 🙂

  5. August 18, 2014 at 2:02 pm

    Looks. Real good

    • Melissa
      August 26, 2014 at 11:51 am

      Thanks, Janet 🙂 Enjoy!

  6. Sally
    August 20, 2014 at 2:26 pm

    line the bottom pan with parchment, let it drape over the sides, then you can lift the whole thing out and cut it easily and serve it looking perfect

    • Melissa
      August 26, 2014 at 11:52 am

      Thanks for the tips, Sally! Much appreciated! XO ~M

  7. Leslee Rudd
    August 21, 2014 at 1:05 pm

    I am milk free… Wonder if frozen yogurt would work?

    • Melissa
      August 26, 2014 at 11:53 am

      It sure will, Leslee! 🙂 Enjoy!

  8. August 21, 2014 at 1:16 pm

    I see pecans, praline and coffee ice cream…

    • Melissa
      August 26, 2014 at 11:55 am

      ooh! sounds like an awesome combination, Rebecca! YUMMY! 🙂

  9. August 24, 2014 at 7:24 pm

    Wow, this looks terrific. I’m going to give this a try

    • Melissa
      August 26, 2014 at 11:56 am

      Enjoy, Merry! 🙂 Thanks for stopping by!

  10. Sue
    January 24, 2015 at 5:58 am

    My aunt used to make these when I was a little girl some 40+ years ago… heres a great variation… used plain rice krispies .. use peanut butter instead of nuts(less of choking hazard for lil ones) and used coffee ice cream..I PROMISE THEY ARE TO DIE FOR!

  11. Robyn
    February 11, 2016 at 12:07 am

    I have made these several times since discovering your recipe last year, and just bought the cereal again today to make them again. This is simply the best ice cream sandwich recipe I have found to date.

    • Melissa
      February 11, 2016 at 12:51 pm

      I’m so happy you like the recipe, Robyn! 🙂 Thanks for stopping by to let me know. xo

  12. Dolores Little
    July 3, 2016 at 5:57 am

    Made this for a crowd last night. THEY LOVED IT!! There are several serious cooks in the group; we’re always looking for ways to tweak a recipe – but it was unanimous, this recipe is perfect (and so easy to make).

    As always Melissa, THANK YOU❤️

    • Melissa
      July 4, 2016 at 8:20 am

      Hi there my dear Dolores! 🙂
      Thanks for the sweet compliments, and thanks so much for trying my recipe! I’m so pleased everyone liked it. XOXO ~M

Leave a Reply

Your email address will not be published. Required fields are marked *