Food-safe cookie dough is topped with cookie dough ice cream and whipped cream. These Cookie Dough Ice Cream Bars are garnished with cookie crumbs for the ultimate cookie lover’s dessert.
Cookie Dough Ice Cream Bars
My family totally loves edible cookie dough; so much so, in fact, that I’ve also shared recipes for an edible peanut butter cookie dough, brownie batter dough, and cake batter cookie dough. This is the first time, though, that I’ve used edible cookie dough as the base for an ice cream dessert concoction. With cookie dough ice cream of course.
These bars are sweet, thick, and the ultimate treat for the cookie dough (and cookie) obsessed.
These bars start with an edible (food- safe) cookie dough crust that comes together quickly and easily after heat-treating the flour (more on this below). Top the edible cookie dough crust with cookie dough ice cream and finish with whipped topping. (You can make your own with my recipe that only needs three ingredients or use store-bought whipped topping.) Last, but not least, garnish the cookie dough ice cream bars with crushed cookies and these bars are ready to serve!
Cookie dough in the ice cream bars
Regular (raw) cookie dough isn’t considered safe to eat because of health concerns revolving around both the flour and uncooked eggs.
But not to worry, I’ve made the cookie dough base on these ice cream bars, specially formulated to be safe; there are no eggs and the flour is heat-treated to ensure everything is safe to eat!
Heat treating flour
A lot of people don’t realize that flour is a culprit for sickness in unbaked cookie dough. Flour doesn’t look like a raw food, but it actually is. This means it hasn’t been treated to kill germs (like e. coli) which can cause food poisoning (source). So, when making edible cookie dough for the base of these ice cream bars, we need to first cook the flour (or heat treat it) to ensure we kill any potential bacteria. There are three options for heat treating your flour:
- Purchase flour that has already been heat treated. It will be noted on the package.
- Heat treat it in the microwave: Add the flour to a microwave safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high, in bursts of 30 seconds, stirring in between each burst. Take time to stir well to make sure none of the flour burns. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds).
- Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you’ll use; 1/2 to 1 cup extra). Bake the flour, removing and stirring it, every 1 and 1/2 minutes. Every time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it’s safe.
Tips for heat treating flour
Ultimately, the heat treated flour should look and taste just like regular flour; if it doesn’t, the cookie dough won’t taste right.
- Let flour cool completely before using. If you use hot flour, this cookie dough won’t turn out right. Let the flour cool completely at room temperature or speed up the process by placing the tray in the fridge or freezer.
- If baking or microwaving left your flour with any clumps, break up those clumps with your fingers. Discard any clumps that won’t break up easily. If any flour stuck to the sides or bottom of the pan, don’t scrape it up for the dough.
- If there are discolored sections (brown or light brown flour), discard that flour. It will make the dough taste like burnt popcorn (This is why we heat treat a bit more flour than we’ll need)! You want the heat treated flour to look just like regular flour (light, fluffy, and white); discard parts that don’t look like this before using in Cookie Dough Ice Cream Bars.
Cookie Dough Ice Cream Bar Garnishes
We use store-bought cookies, smashed into crumbs, but if you are have some chewy chocolate chip cookies lying around, use those to crumble on top. While you don’t have to top these ice cream bars with cookie crumbs, it adds a delicious flavor and makes for a fun garnish.
If using store-bought cookie crumbs, I recommend using crisp cookies like Chips Ahoy® or Famous Amos® Chocolate Chip Cookies. You can either coarsely chop the cookies or give them a quick pulse in a food processor or blender. Or, just crumble them with your hands.
Chocolate sauce and mini chocolate chips
We usually like these cookie dough ice cream bars with just cookie crumbs, but if you’re looking for something a little extra or especially love chocolate, they’re also good with a handful of miniature chocolate chips and a drizzle of hot fudge or chocolate sauce.
More ice cream treats
- Brownie Ice Cream Bars with Samoa cookies
- Ice Cream Pie only three ingredients
- Churro Ice Cream Sandwiches with a chocolate ganache
- Mint Ice Cream Bars with a brownie base
- Icebox Cake with Oreos
Food-safe cookie dough is topped with cookie dough ice cream and whipped cream. These Cookie Dough Ice Cream Bars are garnished with cookie crumbs for the ultimate cookie lover's dessert.
- 1/2 cup (1 stick; 8 tablespoons; 113g) unsalted butter, melted
- 1/2 cup (115g) packed light brown sugar
- 1/4 cup (50g) granulated white sugar
- 2 tablespoons whole milk (1% or 2% will work)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 1 and 1/4 cup (150g) all-purpose white flour (See Note 1)
- 3/4 cup (125g) mini chocolate chips
- 1 container (48 ounces; 1.4L) cookie dough ice cream
- 1 cup heavy cream (See Note 2) (OR 1 container (8 ounces; 226g) completely thawed Cool Whip)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional: 3-4 chocolate chip cookies to crumble on top; hot fudge topping or chocolate sauce, mini chocolate chips
HEAT TREAT FLOUR: (See note 1); You can heat treat flour in the microwave or in the oven. Test the flour to ensure it's reached a safe temperature of 165 degrees F. Let flour cool completely to room temperature before using. Don't use any burnt or clumpy flour (if it's off color or smells burnt, it is burnt). The flour should be light, white, and fluffy. Use a spoon to measure the completely cooled flour into a measuring cup and level the top of the cup with the back of a table knife.
PREP: Line a 9x9-inch pan with parchment paper, leaving an overhang of paper so you can easily remove the bars to cut and serve.
COOKIE DOUGH: Place the 8 tablespoons melted butter in a large bowl and let it cool to room temperature. If you use hot melted butter, it will melt the sugars and cause the dough to be greasy. Once cooled, add in the 1/2 cup brown sugar and 1/4 cup white sugar. Stir to combine. Add in the 2 tablespoons milk, 1 teaspoon vanilla, 1/4 teaspoon salt, and 1 and 1/4 cup heat-treated flour. Stir with a wooden spoon until the dough is smooth. Stir in the 3/4 cup mini chocolate chips until combined (you may need to knead the chocolate chips in by hand). If the dough is too dry, add in a bit more heavy cream; if it is at all wet, add in a tablespoon or two more of the heat-treated flour.
BARS: Press the prepared cookie dough evenly along the bottom of the pan. Use the bottom of a 1 cup measuring cup to press the dough in firmly and into one even layer. Scoop the cookie dough ice cream over the cookie dough layer. Use a strong spatula to smooth the ice cream as much as possible into an even and flat layer. Freeze bars, covered, for 2 hours up to overnight.
WHIPPED TOPPING: In a mixing bowl attached to a stand mixer with a whisk attachment, add in the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, spread the whipped cream over the ice cream until smooth. Alternatively, spread 1 container completely thawed whipped topping on top of the bars. Freeze bars to harden, about 30 minutes to an hour.
SERVING: When ready to serve, remove from the pan using the parchment paper overhang, and cut into bars. If desired, top each bar you are serving with a handful of crumbled up cookies. You can also add on some hot fudge topping and/or mini chocolate chips if desired. (We usually just serve with cookie crumbs).
STORAGE: Return any leftovers promptly to the freezer. Whipped topping doesn't thaw and re-freeze very well (it becomes icy) so try to finish the bars a few days after making them if that consistency will bother you.
Note 1: Two methods for heat treating flour:
Heat treat it in the microwave: Add the flour to a microwave-safe bowl. I recommend heat treating more than the recipe calls for (1/2 to 1 cup extra) just to ensure you have enough. Microwave on high in bursts of 30 seconds, stirring in between each burst. Stir well to make sure none of the flour burns or clumps. Use a thermometer to test the flour in a few places to make sure it has reached 165 degrees F throughout all the flour. (If you get less than 165 degrees, return the flour for one more burst of 30 seconds).
Heat treat it in the oven: Preheat the oven to 300 degrees F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the flour on the pan (treat more than you'll use; 1/2 to 1 cup extra). Bake the flour, removing and stirring it every 1 and 1/2 minutes. Each time you remove the flour to stir, test it with the thermometer. As soon as it reaches 165 degrees F, it's safe. (This takes about 3-6 minutes in my oven)
Note 2: Either use 1 container whipped topping (completely thawed) like Cool Whip® or make your own whipped topping with the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. We prefer homemade, but either works great!