I love my musubi maker – it’s so versatile, I use it for sweets! Just like the Brownie Ice Cream Musubi, I wanted to press, press, press my way to sweet satisfaction.

ingredients:
2 Tablespoons butter
1 package regular sized marshmallows
6 cups rice krispies cereal
pinch of salt

milk chocolate ice cream (recipe, here)
strawberry ice cream

My recipe is slightly different from the traditional rice krispy treat, in that I use a little less butter, a little more marshmallow and a touch of salt to complement the ice cream.

Prep a 9×13 dish by greasing it with a little bit of melted butter.

In a large pot, melt the 2 Tablespoon of butter and the marshmallows. Stir until you get a lovely gooey melted mess. Sprinkle with a pinch of salt then add the rice krispies cereal, carefully this stuff tends to jump everywhere, until it is completely coated.

Press the coated cereal into the greased pan. Press down so it is compact and even. Let cool.

Once the treats have cooled, use the musubi maker as a guide and cut out the rectangular shapes.

Place one of the rectangles in the bottom of the musubi maker – then spread the softened chocolate ice cream on one side, and the strawberry on the other. Work fast, the ice cream will melt quickly. Can you do just one flavor? Of course, but I thought it’d look cool and almost neapolitan-like to have two different sides.

Press it down a bit to give it a nice even surface.

Place another square on top of the ice cream and using the musubi press, squish it down together quickly. Wrap in plastic wrap and freeze to keep until you are ready to serve.

You can slice these into skinnier pieces and serve them or just eat the whole darn thing yourself while no one’s looking…