A healthy summery spin on the much loved Rice Krispie Slice and Ice Cream Sandwich. Raw berry nice cream sandwiched between 2 luscious layers of caramel coated puffed rice cereal.
Healthy Rice Krispie Nice Cream Sandwiches
***Coconut sugar can burn easily so it’s always best to mix with other sugars. Keep the heat low when using it and keep an eye on the caramel the whole time.
- For the Krispie Layers
- 125g/ 5 cups organic gluten-free puffed rice cereal
- 100g organic salted butter, ghee, or vegan butter substitute
- 50g/1/4 cup raw cane sugar or coconut sugar
- 50g/1/4 cup erythritol and stevia blend (or sub for equal parts raw cane sugar or coconut sugar)
- For the Nice Cream
- 3 sliced frozen bananas
- 175g frozen raspberries (or frozen fruit of choice)
- 2 tbsp cow's or nut milk
- For the chocolate drizzle
- 2 tbsp coconut oil (melted)
- 2 tbsp cacao powder
- 2 tbsp maple syrup
Start by greasing and lining a brownie tin (20cm/8″x20cm/8″x6cm/1.5″) with greaseproof non-sick paper and set to one side. Next divide the rice cereal, butter, coconut sugar, and erythritol and stevia in half. Set one half of the ingredients to one side.
Combine the remaining half of your butter and sugars in a large heavy bottomed pan and place on to a medium heat. Cook for 5 minutes or until the sugar has fully dissolved and the mixture begins to boil. Boil for 2 minutes without stirring.
Remove from the heat and pour in one half of the puffed rice cereal. Stir until fully combined then pour into your lined brownie tin and spread evenly with a silicone spatula. For an even finish use an offset spatula. Place the tin into the freezer to cool completely.
Combine the ingredients for your nice cream into the bowl of your Ninja food processor and hold down the Auto-iQ PULSE button for 3-5 pulses before selecting LOW/DOUGH. Blend for 30 seconds then scrape down the sides and select the Auto-iQ FOOD PUREE setting. Repeat until you achieve an ice cream like consistency. If you’re finding it hard to process feel free to add another 2 tbsp of milk to get it going.
Remove your rice krispie base from the freezer and pour over your nice cream. Using an offset spatula smooth into an even layer then return to the freezer until set.
Once set repeat steps 2 and 3 to make the second rice krispie layer. Freeze until set then remove from the freezer and using a serrated knife, carefully cut into 6-8 equal sized rectangles then return to the freezer until ready to be decorated.
Mix your melted coconut oil together with the cacao powder and maple syrup until smooth and leave to cool. Pour into a disposable piping bag or ziplock bag then snip the end off. Pipe over your slices in a zig zag manner to create a nice little chocolate drizzle and enjoy!