TOTAL TIME: Prep: 10 min. + chilling
MAKES: 12 servings


  • 1/2 cup light corn syrup
  • 1/2 cup peanut butter
  • 3 cups crisp rice cereal
  • 2-1/2 cups vanilla ice cream, softened

Nutritional Facts

1 piece: 183 calories, 9g fat (3g saturated fat), 12mg cholesterol, 152mg sodium, 25g carbohydrate (13g sugars, 1g fiber), 4g protein.


  1. In a large bowl, combine corn syrup and peanut butter; stir in cereal. With buttered hands, press the mixture into a greased 13-in. x 9-in. pan. Refrigerate for 15 minutes.
  2. Cut cereal mixture into 12 rectangles; remove from the pan. Place 1/2 cup ice cream on six rectangles; top with remaining rectangles. Wrap each in plastic wrap and freeze until firm. May be frozen for up to 2 months. Cut in half before serving. Yield: 1 dozen.
Originally published as Ice Cream Crunchies in Quick Cooking May/June 2004, p15

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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