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Nutrition Facts

Serving Size 1 (117g)

Recipe makes 6 servings

The following items or measurements are not included below:

chocolate ripple ice cream

Calories 478
Calories from Fat 152 (31%)
Amount Per Serving %DV
Total Fat 17.0g 26%
Saturated Fat 3.2g 16%
Monounsaturated Fat 8.0g
Polyunsaturated Fat 4.8g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 340mg 14%
Potassium 287mg 8%
Total Carbohydrate 79.4g 26%
Dietary Fiber 2.9g 11%
Sugars 42.4g
Protein 8.8g 17%

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Peanut Butter Ice Cream Squares

Recipe #287632 | 15 min | 10 min prep | add private note

By: An_Net
Feb 22, 2008

Sweetened peanut butter coats crisp cereal and forms the crust for this easy four ingredient ice cream dessert recipe. Corn Syrup is available in health food stores in Australia or you can substitute for honey in this recipe. Liquid Glucose could also be used but it is sweeter than corn syrup. Preparation time does not include cooling/freezing time of approx 2hrs.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    In large microwave-safe bowl stir together corn syrup and sugar. Microwave on high for 1 minute, remove and stir, then return to microwave and cook on high for 1-2 minutes longer, until mixture bubbles.
  2. 2
    Remove from microwave and stir in peanut butter. Stir in rice cereal. Press 3/4 on bottom of buttered 13x9" pan and freeze until cool, about 10 minutes.
  3. 3
    Spread ice cream on top of crust and top with remaining cereal mixture, spreading as evenly as you can. Freeze until firm, about 2-3 hours.
  4. 4
    Cut into squares to serve.

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From: bmcnichol

On Mar 24, 2008

My boys' birthdays are 6 days apart (and 8 years LOL) and we get tired of cake that close together. So for my youngest, I made this instead. I followed the recipe as written and everyone enjoyed it. It was easy to put together and was tasty. My son thanks you for a nice "different" birthday cake

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