Rice Krispie Ice Cream Cones
5 cups rice Krispie cereal
5 1/2 cups pastel or plain mini marshmallows, divided
4 TBSP butter...
18 ice cream cones
1 cup chocolate chips (white or semi-sweet), divided
1/2 cup gummy bears
18 maraschino cherries
sprinkles
Spray a large mixing bowl with non-stick cooking spray and set aside. PRO TIP: Everyone always asks how I make rice krispie treats without all the sticky mess. Well, I spray the bowl AND my rubber scraper. It works so well- just watch the video above! No sticky marshmallow mess to clean!
Add 4 cups mini marshmallows and butter to a large, microwaveable bowl. Microwave for 1 minute on high, until marshmallows begin to puff up.
Remove from microwave and stir in cereal. Once mixture is well incorporated, add in 1 more cup of mini marshmallows and 2-3 TBSP sprinkles, if desired. Stir until mixture is combined.
Use a large ice cream scoop to scoop out mounds of rice krispie treats. Use your hands to press mixture into the scoop. Instead of aiming for a level scoop, use a little bit more so that there is some excess around the edges of the scoop. Transfer scoop to parchment or wax paper to cool. Repeat until all krispie mixture is gone.
Microwave chocolate chips on high for 1 minute 30 seconds. If you’d like to use both white chocolate and semi-sweet like I did, place both in a small bowl and microwave for 1 minute. (1/2 cup of each) Stir and microwave in additional 15 second increments, if needed. Chocolate should be smooth.
Dip the top opening of each ice cream cone in the melted chocolate. Place a few mini marshmallows and gummy bears inside each cone. Then place a “ice cream” mound of krispie treat on top of the melted chocolate. Place each cone in a pre-cut tin tray or large tupperware so that they stand upright to cool and set.
After each cone is assembled, take the remaining chocolate and spoon a bit onto the top of each “ice cream” scoop. Top chocolate with sprinkles and a cherry.
Let cones cool until set. Serve, or store Rice Krispie Ice Cream Cones in a covered container.
5 cups rice Krispie cereal
5 1/2 cups pastel or plain mini marshmallows, divided
4 TBSP butter...
18 ice cream cones
1 cup chocolate chips (white or semi-sweet), divided
1/2 cup gummy bears
18 maraschino cherries
sprinkles
Spray a large mixing bowl with non-stick cooking spray and set aside. PRO TIP: Everyone always asks how I make rice krispie treats without all the sticky mess. Well, I spray the bowl AND my rubber scraper. It works so well- just watch the video above! No sticky marshmallow mess to clean!
Add 4 cups mini marshmallows and butter to a large, microwaveable bowl. Microwave for 1 minute on high, until marshmallows begin to puff up.
Remove from microwave and stir in cereal. Once mixture is well incorporated, add in 1 more cup of mini marshmallows and 2-3 TBSP sprinkles, if desired. Stir until mixture is combined.
Use a large ice cream scoop to scoop out mounds of rice krispie treats. Use your hands to press mixture into the scoop. Instead of aiming for a level scoop, use a little bit more so that there is some excess around the edges of the scoop. Transfer scoop to parchment or wax paper to cool. Repeat until all krispie mixture is gone.
Microwave chocolate chips on high for 1 minute 30 seconds. If you’d like to use both white chocolate and semi-sweet like I did, place both in a small bowl and microwave for 1 minute. (1/2 cup of each) Stir and microwave in additional 15 second increments, if needed. Chocolate should be smooth.
Dip the top opening of each ice cream cone in the melted chocolate. Place a few mini marshmallows and gummy bears inside each cone. Then place a “ice cream” mound of krispie treat on top of the melted chocolate. Place each cone in a pre-cut tin tray or large tupperware so that they stand upright to cool and set.
After each cone is assembled, take the remaining chocolate and spoon a bit onto the top of each “ice cream” scoop. Top chocolate with sprinkles and a cherry.
Let cones cool until set. Serve, or store Rice Krispie Ice Cream Cones in a covered container.
