Make it Naked

Rice Crispy Treat Ice Cream (Gluten Free)

Well, we knew this was going to happen.

It’s 100 degrees. Ice cream is necessary.

It’s no secret that I’m in love with ice cream. It’s not a crush. No summer fling. It’s a full on love affair. Truly. Madly. Deeply.

Look here.

This is me enjoying a spoonful of ice cream.

Let’s analyze.
This picture isn’t…posed, a joke, flattering, normal.
This picture is…embarrassing, in public, embarrassing, in public.

I am certain my animated eating was accompanied by some sort of very ridiculous and too loud verbalization of how much I looooove ice cream. Clearly, I can no longer enjoy ice cream outside the comfort of my own home for fear of humiliating myself or anyone with me. Thankfully, I have an ice cream maker in my very private kitchen, and it’s been getting a lot of use since I conjured up this heavenly, sweet, icy cream.

I was recently talking to my sister on the phone as she was making rice crispy treats and, as it often does, my brain went straight to ice cream. I was taken over by the idea of those classic, chewy, childhood treats in a creamy, fluffy, marshmallow base. Put the crispy IN the cream. You follow me?

First, I made classic rice crispy treats using gluten-free, organic, rice cereal. I forgot how wonderful these are. So simple and sweet. Next came the marshmallow ice cream. It’s airy, light and fluffy. The fluff factor is pretty incredible even when completely frozen. Creamy, marshmallow ice cream speckled with crunchy, rice crispy bits. It’s a combination you can’t help but love. Enjoy a bowl, but hide the cameras.

Rice Crispy Treat Ice Cream

For the ice cream:
2 cups half and half
1/2 cup sugar (I used organic cane sugar)
pinch of kosher salt
1 cup heavy cream
1 teaspoon vanilla extract
4 egg yolks
4 cups mini marshmallows
2 tablespoons butter

For the rice crispy treats:
3 tablespoons butter
5 cups mini marshmallows
4 cups gluten-free, crispy, rice cereal
1/2 teaspoon kosher salt


  1. Over med-low heat, warm the half and half, sugar and salt in a saucepan.
  2. While that’s warming, pour the cream into a large bowl and mix in vanilla. Place a fine mesh sieve over the bowl and leave that set up for later. I do this in my sink in case of any sort of tragic spillage.
  3. In a small bowl, whisk together the egg yolks. Using a ladle slowly drip some of the warm half and half mixture into the egg yolks while constantly whisking. This will warm your egg yolks gradually so you don’t get scrambled egg ice cream. Once the yolks are warm and mixed, pour the egg mixture back into the saucepan.
  4. Cook over low heat, stirring constantly until the mixture thickens. It will coat the back of a spoon when it’s done. Remove from heat.
  5. Strain the half and half mixture into the cream. If a lot of the mixture is left in the sieve, use a spatula to push the mixture through. Stir and set aside.
  6. Gently wipe the saucepan with a paper towel (or get a new one but that means more dishes) and melt the 4 cups of mini marshmallows with the 2 tablespoons of butter, stirring constantly. The marshmallows will deflate and the mixture will be sticky but liquidy. At this point, mix the marshmallows into the ice cream base. Stir with a whisk until combined. Refrigerate to chill thoroughly. Chilling will take several hours, so it’s best to leave it over night. Or you can rush this and chill it in the freezer. Be sure to stir the mixture occasionally if you use the freezer.
  7. While the ice cream is chilling, you can make the rice crispy treats.
  8. Grease a 13×9 baking dish. This makes a thin rice crispy treat that is perfect for chopping and adding to ice cream. Use a smaller dish if you want thicker treats to enjoy on their own.
  9. In a saucepan (I used the same one as above), heat the 5 cups of mini marshmallows with the 3 tablespoons of butter, stirring constantly with a silicon spatula. Mix in the salt and stir vigorously to combine. Remove from the heat and stir in the crispy rice cereal. Working quickly, press into the prepared pan. Place in the refrigerator for cooling. They should be completely cool and slightly cold when adding to the ice cream.
  10. When the treats are cool, chop them into small pieces and place back in the refrigerator until ice cream base is ready. When the ice cream base is thoroughly cold, freeze in an ice cream maker according to manufacturer’s instructions.
  11. When the ice cream is soft but not yet done churning, add in about 2 cups of the chopped treats. The ice cream maker will fold them in for you. Serve soft right from the ice cream maker, or allow it to harden in the freezer before serving.


1. Did you see where Make it Naked showed up last week? I’m beyond honored and still in shock.
2. Happy Fourth of July! Have a cool, safe and happy holiday!


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Posted on July 3, 2012

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