Loretta’s Peanut Butter Rice Krispie Ice Cream Treats

My mother eating sweet corn at a very early West Point Iowa Sweet Corn Festival. She is the woman in the middle. My Aunt Bertha is to her left. She is holding my cousin Bob. My Aunt Carol is the youngest woman on the right. The goofy kid in the left-hand corner is my cousin Jim.


My hometown is celebrating the 64th Annual West Point Iowa Sweet Corn Festival this weekend. The festivities begin on Wednesday with the Shuckfest where 17 to 20 tons of sweet corn is shucked in preparation for the festival.

The whole community turns out to help shuck the corn which is accomplished in just a little over one hour or so. The corn is then steamed, dipped in butter, and served free to the public over the course of the four day festival which runs from Thursday through Sunday.

The Sweet Corn Festival is a time for reunions and homecomings. Many class and family reunions coincide with the festival weekend and the festival is the time when many former residents return for a visit. If you grew up in West Point, you know that the Sweet Corn Festival is the highlight of the year.

IMG_3886My childhood home is about a half a block from the city square where the festival is held so the weekend saw a lot of visitors at our house. There was food galore at our house because you never knew who would be stopping by and my mother would have been embarrassed if she didn’t have something to offer. My favorite thing that my mother would make for the festival weekend were her Peanut Butter and Rice Krispie Ice Cream Treats.

I could not make it back to West Point this weekend for the festival, but I did make these treats. I thought of my my mom a lot.

Here is her  recipe:

Loretta’s Peanut Butter Rice Krispie Ice Cream Treats


1/2 C corn syrup
1/2 C peanut butter (I prefer chunky)
4 C Rice Krispies
1 quart vanilla ice cream, slightly softened


In large bowl, stir together corn syrup and peanut butter. Add cereal and stir until well coated.

Press one half the mixture firmly and evenly into buttered 8 x8 pan and the other half in a second buttered 8 x 8 pan. A large square of waxed paper will help to press the rice crispy mixture. Place in freezer until firm, about 15 minutes.

Spread one half with softened ice cream.

Cut the second pan of Rice Krispies into the size of portions you want and place it on top of ice cream. This will help when you are cutting the treats after refreezing.

Cover pan with aluminum foil and return to freezer to harden ice cream again; 2 – 4 hours.


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