Search

{VIDEO} No-Bake Rice Krispies Treat Ice Cream Cake: Mint Chip, Cookies & Cream, Strawberry

This is the perfect no-bake summer cake made of Rice Krispy Treats, flavored like Ice Cream and stacked into a layer cake!



You guys totally love my no-bake recipes, so I thought I would do a fun summer ice cream cake that doesn't melt and that you don't need to turn on the oven for, and how cool did it turn out?!


This cake is made of 3 layers of rice krispies treats that are actually flavored to taste like Mint Chip, Cookies & Cream and Strawberry ice cream, all finished off with ice cream cone pieces and cherries, of course!



Not only is this the most fun summer cake ever. It's actually a really easy alternative to a regular cake, since there'e no baking required and you can whip it together really quickly. The best part is, you can get creative and make any ice cream flavor treats you want to really customize it!


You totally get the ice cream flavor taste of each layer, but in krispy treat form, which is so cool. The best part is, you can just eat it with your hands, so it's perfect for parties and really fun for kids.


If you give it a try, tag me @LindsayAnnBakes!

If you love this recipe, you are going to love my krispies treat candy cake...

... or my krispies treat donuts, so be sure to check those videos out too!


SUBSCRIBE TO BE THE FIRST TO SEE ALL-NEW VIDEOS:

- ♥ -



No-Bake Rice Krispies Treat Ice Cream Cake

Yield: 6-inch, 3-layer cake (may also make in 8-inch cake pans, but it will not be as tall)

Mint Chip Layer

  • 4 tablespoons unsalted butter
  • 10 oz. package mini marshmallows
  • 1/4 teaspoon peppermint extract
  • green food coloring
  • 4 cups crispy rice cereal (about 1/3 of a 12oz. box)
  • 1/4 cup (about 1oz) chopped chocolate or mini chocolate chips


Cookies & Cream Layer

  • 4 tablespoons unsalted butter
  • 10 oz. package mini marshmallows
  • 1/2 teaspoon vanilla extract
  • 4 cups crispy rice cereal (about 1/3 of a 12oz. box)
  • 8 Oreo cookies, roughly chopped (about 3/4 cup)


Strawberry Layer

  • 4 tablespoons unsalted butter
  • 10 oz. package mini marshmallows
  • 1 tablespoon strawberry jello powder or 3 tablespoons strawberry nesquik
  • 4 cups crispy rice cereal (about 1/3 of a 12oz. box)
  • 1/2 cup roughly chopped freeze dried strawberries (about .25oz), optional


Filling/Topping

  • 2 cups vanilla frosting, homemade or store bought
  • rainbow sprinkles
  • ice cream sugar cone, broken into 8 pieces
  • 8 maraschino cherries



Directions

Mint Chip Layer:
Line three 6-inch round cake pans with plastic wrap and spray with non-stick cooking spray. Melt butter over low heat in a large saucepan. Stir in marshmallows, until fully melted, about 6-10 minutes. Turn off heat and stir in mint extract and food coloring. Pour over cereal in a large bowl, mixing until cereal is well coated. Let cool slightly (enough so the chocolate doesn't melt) and fold in chopped chocolate. Pour mixture into a prepared pan, pressing down with greased hands or spatula until flat and level, making sure it gets into the corners of the pan. Let cool until set, at least 30 minutes in the pan.

Cookies & Cream Layer:
Melt butter over low heat in a large saucepan. Stir in marshmallows, until fully melted, about 6-10 minutes. Turn off heat and stir in vanilla extract. Pour over cereal in a large bowl, mixing until cereal is well coated. Let cool slightly and fold in chopped cookies. Pour mixture into a prepared pan, pressing down with greased hands or spatula until flat and level, making sure it gets into the corners of the pan. Let cool until set, at least 30 minutes in the pan.

Strawberry Layer:
Melt butter over low heat in a large saucepan. Stir in marshmallows, until fully melted, about 6-10 minutes. Turn off heat and stir in jello powder. Pour over cereal in a large bowl, mixing until cereal is well coated. Let cool slightly and fold in chopped freeze-dried strawberries. Pour mixture into a prepared pan, pressing down with greased hands or spatula until flat and level, making sure it gets into the corners of the pan. Let cool until set, at least 30 minutes in the pan.


Assemble:
Place mint crispy cake layer on a serving plate and spread a layer of frosting on top. Repeat with cookies & cream layer. Place strawberry layer on top, with flat bottom facing up.

Top with 8 swirls of frosting, using a piping bag fitted with a round tip. Garnish with a sugar cone piece, sprinkles and a cherry. Store at room temperature in an airtight container for 2-3 days.