Cookie Dough Ice Cream Bars layer edible cookie dough, ice cream, and whipped cream, then finish with cookie crumbs for the ultimate cookie dough 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. With cookie dough ice cream of course.
These bars are sweet, thick, and perfect for cookie dough lovers.
They start with a quick and easy edible cookie dough crust. Top it with cookie dough ice cream and whipped topping (homemade or store-bought). Finish with crushed cookies and they’re 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 The Flour
Many don’t know that raw flour can cause illness because it hasn’t been treated to kill germs like E. coli. To make edible cookie dough safe for these ice cream bars, you need to cook or heat-treat the flour. Here are three ways to do that:
- Buy pre-heat-treated flour, if available. If not, you can heat-treat it yourself:
- Microwave: Add flour to a microwave-safe bowl, heating in 30-second bursts and stirring each time. Use a thermometer to ensure it reaches 165°F throughout. Heat longer if needed.
- Oven: Preheat to 300°F. Spread flour on a lined baking sheet and bake, stirring every 1.5 minutes. Check with a thermometer until it hits 165°F.
Tips For Heat Treating Flour
- Let the flour cool completely before using; hot flour can ruin the dough. Cool it at room temperature or speed it up in the fridge or freezer.
- Break up any clumps with your fingers and discard any that won’t break up or have discolored spots. Discard any burnt-looking flour to avoid a bad taste.
Cookie Dough Ice Cream Bar Garnishes
- I use store-bought cookies, smashed into crumbs, but if you have some chewy chocolate chip cookies lying around, use those to crumble on top.
Quick Tip
For store-bought cookie crumbs, use crisp cookies like Chips Ahoy® or Famous Amos®. Coarsely chop them, pulse in a food processor, or crumble them by hand.
- I usually like these 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
Cookie Dough Ice Cream Bars
Equipment
- 9 x 9-inch baking pan
- Stand mixer optional, for whipped cream
Ingredients
- 8 tablespoons unsalted butter 1/2 cup, melted
- 1/2 cup light brown sugar firmly packed
- 1/4 cup granulated sugar
- 2 tablespoons whole milk 1% or 2% will work
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1-1/4 cups all-purpose flour see note 1
- 3/4 cup mini chocolate chips
- 1 (48-ounce) container cookie dough ice cream
- 1 cup heavy cream see note 2; or 1 container (8 ounces) completely thawed whipped topping (like Cool Whip)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Optional toppings see note 3
Instructions
- Heat Treat Flour: See note 1; You can heat treat flour in the microwave or oven. Test the flour to ensure it’s reached a safe temperature of 165°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 cooled flour into a measuring cup and level the top of the cup with the back of a table knife.
- Line a 9×9-inch pan with parchment paper, leaving an overhang of paper so you can easily remove the bars to cut and serve.
- Place the melted butter in a large bowl and let it cool to room temperature. Hot butter will melt the sugars and cause greasy dough. Once cooled, add the brown sugar and granulated sugar. Stir to combine. Add milk, vanilla, salt, and heat-treated flour. Stir with a wooden spoon until dough is smooth. Stir in mini chocolate chips until combined (you may need to knead the chocolate chips in by hand). If the dough is too dry, add a bit more heavy cream; if it is at all wet, add 1–2 tablespoons more heat-treated flour.
- 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 firmly into an 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, flat layer. Cover and freeze bar for 2 hours up to overnight.
- In a bowl attached to a stand mixer with a whisk attachment, add the heavy cream, powdered sugar, and vanilla extract. Beat to combine, then increase the speed. 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 (8-ounce) container fully thawed whipped topping on top of the bars. Freeze bars to harden, about 30 minutes to an hour.
- To serve, remove from the pan using the parchment paper overhang and cut into bars. If desired, top each bar with a handful of crumbled cookies. You can also add hot fudge topping and/or mini chocolate chips if desired. (I usually just serve with cookie crumbs.)
Recipe Notes
- Heat treat 1/2 cup more flour than you’ll need (in case edges burn).
- Microwave: Add flour to a microwave-safe bowl and microwave in 30-second bursts, stirring between each, to avoid burning or clumping. After each burst, check the temperature. It’s done when it has reached 165°F.
- Oven: Preheat the oven to 300°F and line a large sheet pan with a nonstick liner or parchment paper. Spread the flour on the pan. Bake, stirring and checking the temperature every 2 minutes until it reaches 165°F, about 3–6 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gahhhhhh! Chelsea – these look amazing! I am so wishing I had these for breakfast. Yes, breakfast! 🙂
Hahaha! Best breakfast ever 😉
These look delicious! Thank you for the recipe
Manuella
Thank you Manuella!
Seriously, this looks beyond AMAZING. I have to try this asap! I can’t get over the Cookie Crisp on top!!!
Thank you Jen! 🙂
My life is all about cookie dough. I make cookies just so I can eat the dough! I cannot wait to make these. Thanks!!
I am the same way!! Thanks Jodi 🙂
This looks amazing! I really want to veganize it with vegan butter, nut milk, coconut cream, and dairy-free ice cream. I have a feeling it would be pretty awesome 🙂
Ooo that sounds awesome!! I’d love to hear how it works out if you try it!
I loovveee cookie dough anything! I am pretty sure I would love this. Great recipe Chelsea 🙂
Happy Blogging!
Happy Valley Chow
Thank you Eric!
These look AMAZING!!! I showed Tyler and he says this looks like the best recipe on your blog, so I guess I’ll have to make it “for the husband.”
Haha!!! Definitely “for the husband” 😉 Thanks Chrissy! Hope you are all doing well and you are feeling well!
i would love some of this for dessert tonight!
Stop itttt, this recipe is out of control. Cookie dough on cookie dough?! I’m doing a happy dance around my kitchen. Gotta give this one a try ASAP. xox
WOW this looks like heaven! i am definitely craving one of these ice-cream bars right now. love the recipe & your great photography. thanks for sharing another great recipe!