Ice Cream Moon Pie

Ice Cream Moon Pie


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Try this crunchy and cool twist on a classic Southern treat. The rice treats provides a crackling surprise to this dessert, and the chocolate coating holds everything together.

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Time needed

25 min preparation + 10 min cooking

Serving Size / Yield

6 servings


  • Rice Cereal Cookie
  • 4 C. rice cereal
  • 2 T. butter
  • 3 C. marshmallows
  • Vanilla Ice Cream
  • 2 C. heavy whipping cream
  • 2 C. half-and-half
  • ¾ C. sugar
  • ½ tsp. salt
  • 1 T. Vanilla extract
  • Chocolate
  • 4 T. butter
  • 3 C. semi-sweet chocolate chips
  • 1 C. butterscotch chips

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Melt butter in a large pan over medium heat. Add in marshmallows and continuously stir until the fluff begins to get smooth and creamy. Coat the rice cereal with the marshmallow mixture. Press the coated rice cereal into a 9x9 baking dish that has been sprayed with nonstick cooking spray. Use a cookie cutter coated in cooking spray to cut circles out of the rice cereal treats and set aside.

In a large bowl whisk cream, half-and-half, sugar, salt and vanilla. Cover and refrigerate.

Once cooled, pour on an ice cream maker and follow manufacturer's directions until ice cream is fully frozen.

Over a double boiler melt butter, chocolate, and butterscotch chips. Stir during the entire melting process to prevent the chocolate burning.

Place a scoop of ice cream between two rice treats and dip into melted chocolate. Place parchment paper and freeze until ready to eat.

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