Can you believe it’s Labor Day Weekend? I am stunned at how quickly this summer has gone by! It was a really great one for me: my entire immediate family visited over the course of three months and I got to go to my beloved Swan’s Island. The best.One of my favorite memories from the last few months is my parents’ last-minute trip to NYC. Long story short: in late June, I was telling my mom about how much I loved The Ferryman and how I wished she could see it before it closed in couple of weeks…and six hours later, she and my dad had booked flights and a hotel, we’d been offered a front row seat to the East River fireworks display, and we had tickets to both The Ferryman (the day before it closed!) and Come From Away! My family are not terribly spontaneous people, so this was pretty wild.The whole visit was a ball, and even though we were all exhausted by the last night, we decided to go for one last good meal. And so it was that I loaded my parents into a car and we took the short ride down to Red Hook for some harbor views (my favorite), lobster rolls (my mom’s favorite), and ice cream (my dad’s favorite). Red Hook’s got something for everyone.This recipe is based off the scoop of Rice Krispies Treats-centric Snap Mallow Pop! that I had that night at the Red Hook location of Ample Hills. Like the ice cream that inspired it, this one’s got a marshmallow base and is studded with Rice Krispies Treats. Unlike the original though, this recipe can be made at home without an ice cream machine—one of the few pieces of kitchen equipment I don’t have—instead relying on a four-ingredient no-churn base.Making a no-churn ice cream base is simple. At its most basic, it’s just folding whipped cream (for creaminess, heft and scoopability) into sweetened condensed milk (for sweetness and to prevent ice crystals from forming). I always throw in a little vanilla, and this time I added a cup of marshmallow fluff for big marshmallow flavor!As far as the Rice Krispies Treats go, you can make whichever version of that recipe you like (if you go with the original recipe on the back of the box, I’d cut it in half). I tend to go rogue and keep mine to a 1:1:1 formula: 1 tablespoon butter, 1 cup mini marshmallows, 1 cup Rice Krispies cereal. Except in this case I double it, so 2:2:2…?Once they’re made and cooled, pinch/pull the treats into small pieces. Those will get layered with the marshmallow ice cream base and then frozen.And scooped. And eaten in a cup.Or a cone. Or maybe both. It’s the last weekend of summer. Get wild. Eat ice cream twice.
No-Churn Rice Krispies Treats Ice Cream
makes about 8 cups
Rice Krispies Treats:
2 tablespoons unsalted or salted butter
2 cups mini marshmallows
pinch of salt (optional)
2 cups Rice Krispies cereal
Marshmallow Ice Cream Base:
1 14-ounce can sweetened condensed milk
1 cup marshmallow fluff
2 teaspoons pure vanilla extract
1 pint (2 cups) heavy cream, very cold
Make Rice Krispies Treats. Grease a rimmed pan (I used a quarter sheet pan). Line with parchment and grease again. Set aside.
Heat a large, heavy-bottomed skillet over medium heat. Add butter and swirl to melt. Add mini marshmallows and salt and stir constantly until melted. Remove pan from heat and stir in Rice Krispies cereal.
Transfer cereal to prepared pan. Use greased implements or hands (be careful—the mixture is hot!) to press the mixture into an even layer. Let cool for about 30 minutes.
Use lightly greased hands to pull Rice Krispies Treats into small pieces. Set aside.
Make marshmallow ice cream base. In a large mixing bowl, stir together sweetened condensed milk, marshmallow fluff, and vanilla extract. Set aside.
In a separate large bowl, use an electric mixer (or a whisk) to whip heavy cream to stiff peaks. Fold whipped cream into sweetened condensed milk mixture just until combined.
Transfer 1/3 of the ice cream base to a 9×5-inch loaf pan or other freezer-friendly 8-cup vessel. Top with about 1/3 of the Rice Krispies Treats pieces. Repeat layering process two more times so that you have 3 layers each of the ice cream base and rice Krispies Treats pieces.
Cover with plastic wrap and aluminum foil before freezing for a minimum of 6 hours. Scoop and serve as desired. Leftovers should be kept covered in the freezer.