Chocolate Chip Cookie Ice Cream Bars by Mary-Grace Hamilton - Musely
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Chocolate Chip Cookie Ice Cream Bars

posted in Food & Drink > Recipes
  • Ingredients: 

    - 1/2 cup (1 stick) butter

    - 1/3 cup packed light brown sugar

    - 1/4 cup granulated sugar

    - 2 tablespoons milk

    - 1/2 teaspoon pure vanilla extract

    - 1/4 teaspoon salt

    - 1 1/4 cup all-purpose flour

    - 1 cup mini chocolate chips

    - Nonstick cooking spray

    - Quart cookie dough ice cream, softened to spreadable consistency

  • Directions: 

    - In a large microwave-safe bowl, melt the butter with the brown and granulated sugar. Stir to combine

    - Stir in the milk, vanilla, and salt until well blended. 

    - Stir in the flour until completely smooth

    - Let the mixture cool completely (so the chocolate chips don't melt) then stir in the chocolate chips

  • - Line an 8X8-inch baking pan with two pieces of parchment paper so they extend well beyond the edges of the pan on all four sides; this will help to lift up and easily remove the frozen sandwiches

    - Scatter half of the dough into the pan and use your hands to press it into an even layer.

    - Top with a second set of parchment strips that extend over each side

    - Lightly coat the parchment with nonstick cooking spray

  • - Scatter the remaining dough over the top and press into an even layer

    - Fold the overhanging parchment over the dough and freeze for at least an hour (can be frozen for several days in advance.)

    - Use the parchment strips hanging over the edge to lift out the top layer of cookie dough. Then remove the second layer.

    - Place another set of parchment slings in the pan. 

    - Peel the parchment from one square of cookie dough and set it inside the pan with the smoothest side down

  • - Spread the softened ice cream over the top into an even layer. 

    - Peel the parchment from the remaining square of cookie dough and place it, smoothest side up, on the ice cream

    - Gently press it into the ice cream.

    - Cover the pan and freeze for at least 2-3 hours but preferably 6-8

    - Using a long, sharp knife, run it under hot water, wipe dry, and slice the cookie dough ice cream sandwiches into squares, repeating with hot water after each slice

  • Enjoy! 


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